Ham Pasta Salad

Ham pairs with plump cherry tomatoes, grilled eggplant and asparagus, tangy artichoke hearts, perfectly cooked penne pasta and Italian dressing complete this salad recipe.


1 1/2 lb.

Ham lunchmeat, from the deli, thick sliced

1 lb.

Penne pasta, cooked, chilled


Eggplant, sliced, grilled, chilled, quartered

1 bunch

Asparagus, grilled, chilled, cut in half inch pieces

1 pint

Cherry tomatoes, halved

1, 12 oz. jar

Artichoke hearts, drained

1 cup

Italian dressing, prepared


  1. Cook pasta and set aside to cool.

  2. Grill asparagus and eggplant. Cool and chop.

  3. Chop ham, tomatoes and artichoke hearts.

  4. Combine all ingredients in a mixing bowl.

  5. Toss in Italian dressing and chill in refrigerator.

  6. Serve cold.