Categories: Pasta, Salads, Side Dishes

Ingredients

• 8 oz corkscrew macaroni, cooked and drained
• 10 oz fresh spinach, washed and torn
• 8 oz mozzarella cheese, cubed (I used provolone)
• 8 oz thinly sliced ham (I added 8 oz thinly sliced salami)
• 1 4-oz can green peppers, drained
• (I used sliced pitted Kalamata olives instead)
• 1 recipe Parmesan dressing
• Parmesan Dressing:
• 1 egg
• 1 cup oil ( I used canola oil)
• 1/2 c grated parmesan cheese
• 1/4 c white vinegar (I used white balsamic)
• 1/2 to 1 tsp pepper
• 1/2 tsp salt
• 1/4 tsp ground cloves
• 1-2 cloves garlic, minced

Directions

1. Parmesan Dressing:

2. Place 1 egg in blender, blend 5 seconds. With blender running slowly add 1 cup oil until very thick. Add parmesan, vinegar, spices, salt and pepper and garlic and blend until smooth.

3. Add macaroni and remaining ingredients to a large bowl and toss with the parmesan dressing. Cover and chill.

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