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Greek Penne Pasta with Ham

Chef Original

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Cooking & Prep Time

Servings

20 min

Prep Time

10 min

Cook Time

Recipe Ingredients

10 ounces leftover Kansas City Steak Hickory Smoked Spiral Sliced Ham, julienned
14.5 ounces penne pasta, cooked al dente
3-4 Roma tomatoes, chopped
1 medium English cucumber, chopped
1 large shallot, chopped

6 ounces marinated artichoke hearts, coarsely chopped

¼ cup Kalamata olives, quartered

1/4 cup green olives

4 ounces feta cheese, crumbled

Greek Dressing:

1 cup extra virgin olive oil

⅓ cup red wine vinegar

3 tablespoons Dijon mustard

juice and zest of 1 lemon

4 garlic cloves, minced

½ teaspoon oregano

1 teaspoon sugar or ½ teaspoon stevia

½ teaspoon sea salt

fresh ground pepper to taste

Cooking Instructions

Cook pasta according to package and cool. In a large bowl mix ham and penne with prepared vegetables. Toss and add feta cheese. Mix all the vinaigrette ingredients together and shake well to mix. Add dressing as stir. Refrigerate for at least 1 hour before serving.

**You can substitute your favorite bottled Greek dressing for the homemade. **