Pasta Ham Salad
|Corkscrew macaroni||4 Ounce|
|Vinegar||1⁄4 Cup (4 tbs)|
|Unsweetened orange juice/Apple juice||1⁄4 Cup (4 tbs)|
|Salad oil||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Chopped seeded tomato||1 Cup (16 tbs)|
|Cubed fully cooked ham||1⁄4 Pound|
|Shredded low fat cheddar cheese||2 Ounce (1/2 Cup)|
Cook the corkscrew macaroni according to the package directions.
Rinse with cold water; drain.
Meanwhile, for dressing, in a screw-top jar combine vinegar, orange or apple juice, salad oil, dry mustard, basil, and pepper.
Cover and shake well to mix.
Transfer the macaroni to a medium mixing bowl.
Pour the dressing over the macaroni; toss gently to coat.
Cover and chill in the refrigerator for 2 to 24 hours.
To serve, add sliced mushrooms, chopped tomato, ham cubes, and cheddar cheese to the macaroni mixture.
Toss gently to mix.