Here’s a clean, professional recipe for Cold Pasta Salad with Veggies, Cheese, and Ham:

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Cold Pasta Salad with Veggies, Cheese, and Ham

Ingredients

Serves 6–8

• 12 ounces (340 g) pasta (rotini, penne, or bow-tie)

• 1 cup cooked ham, diced

• 1 cup shredded or cubed cheddar or mozzarella cheese

• 1 cup cherry tomatoes, halved

• 1/2 cup bell peppers, diced (any color)

• 1/2 cup cucumber, diced

• 1/4 cup red onion, finely chopped

• 1/4 cup black olives, sliced (optional)

• 1/4 cup fresh parsley or basil, chopped (optional)

Dressing

• 1/2 cup mayonnaise

• 2 tablespoons olive oil

• 1–2 tablespoons apple cider vinegar or lemon juice

• 1 teaspoon Dijon mustard

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• 1 teaspoon sugar or honey (optional, balances acidity)

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Instructions

1. Cook the pasta

   • Boil pasta in salted water according to package instructions until al dente.

   • Drain and rinse under cold water to cool. Drain thoroughly.

2. Prepare the dressing

   • In a small bowl, whisk together mayonnaise, olive oil, vinegar/lemon juice, mustard, garlic powder, salt, pepper, and sugar/honey until smooth.

3. Combine salad ingredients

   • In a large bowl, mix cooked pasta, ham, cheese, cherry tomatoes, bell peppers, cucumber, red onion, and olives.

4. Add the dressing

   • Pour the dressing over the salad and toss gently until all ingredients are coated.

5. Chill

   • Cover and refrigerate for at least 1 hour before serving to let flavors meld.

6. Serve

   • Garnish with fresh parsley or basil. Serve cold.

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Tips & Variations

• Swap mayonnaise for Greek yogurt for a lighter version.

• Add cooked peas, corn, or carrots for extra vegetables.

• Use cooked chicken or turkey instead of ham.

• For extra flavor, add a sprinkle of Italian seasoning or dried oregano.

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I can also provide a make-ahead version that stays fresh for 3–4 days, perfect for meal prep or potlucks. Do you want me to do that?