Behind the Recipes
Green Peas and Ham by Divya Gugnani
Makes 4 servings
INGREDIENTS:
3/4 pound macaroni noodles
1 6-oz. piece of honey roasted ham, cut into 1/3-inch cubes
1 red bell pepper, chopped
3/4 cup frozen peas, thawed
3/4 cup chopped celery
1/3 cup chopped shallots
2/3 cup sliced carrots
3/4 cup olives
2/3 cup mozzarella cubes (or grated over if preferred)
1/3 cup chopped fresh Italian parsley
2 1/2 tbsp. white wine vinegar
1 1/2 tbsp fresh lemon juice
1 1/2 tbsp. Dijon mustard
6 tbsp. extra-virgin olive oil
PREPARATION:
1. Cook macaroni in large pot of boiling water until just tender, stirring occasionally.
2. Drain and rinse with cold water.
3. Place macaroni in large bowl. Add ham, bell pepper, peas, celery, shallots, olives, carrots, and parsley.
4. Whisk vinegar, lemon juice and mustard in small bowl to blend, then whisk in oil. Add salt and pepper to taste
5. Toss salad with dressing and add in mozzarella cubes.
6. Cover and chill at least 2 and up to 6 hours, stirring occasionally.
7. Serve salad cold or at room temperature.
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