Publisher Photo
Publisher Photo
Because we grew so many nice big tomatoes last year, I created this recipe. The combination of the two different dressings really make this pasta salad unique.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 8 medium fresh tomatoes, diced
  • 3 medium cucumbers, diced
  • 2 medium green peppers, diced
  • 1 medium onion, diced
  • 1 cup chopped fully cooked ham
  • 1 cup vegetable corkscrew noodles, cooked and drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup ranch-style dressing
  • 1/2 cup French dressing

Directions

Toss the first eight ingredients in a large bowl. Combine the dressings and stir into vegetable mixture. Chill before serving. Yield: 12-16 servings.
Originally published as Tomato Pasta Salad in Bountiful Harvest Cookbook 1994, p7

Nutritional Facts

1 cup: 154 calories, 10g fat (2g saturated fat), 10mg cholesterol, 342mg sodium, 13g carbohydrate (6g sugars, 2g fiber), 5g protein.

  • 8 medium fresh tomatoes, diced
  • 3 medium cucumbers, diced
  • 2 medium green peppers, diced
  • 1 medium onion, diced
  • 1 cup chopped fully cooked ham
  • 1 cup vegetable corkscrew noodles, cooked and drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup ranch-style dressing
  • 1/2 cup French dressing
  1. Toss the first eight ingredients in a large bowl. Combine the dressings and stir into vegetable mixture. Chill before serving. Yield: 12-16 servings.
Originally published as Tomato Pasta Salad in Bountiful Harvest Cookbook 1994, p7

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