Dressing:
2 oz. sundried tomatoes
2/3 cup olive oil
1/3 cup apple cider vinegar
1 clove garlic, minced
Salt and pepper to taste
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1 lb. of your favorite bit sized pasta (we used imported ditalini shaped pasta)
½ lb. ham, cubed
½ lb. of your favorite cheese, cubed (we used Jarlsburg swiss)
1 cup chopped broccoli
½ small onion, sliced thinly
2 tbsp. parsley, chopped
Fill a 1 qt saucepan with water, and bring to a boil. Add the sundried tomatoes, and simmer for 5 minutes, until the tomatoes are soft. Remove from heat and then drain the water. Chop the tomatoes finely. Whisk together the remaining dressing ingredients, and then add the chopped tomatoes. Set aside.
Cook the pasta according to the package instructions. Once the pasta is cooked, drain the water though a colander, and then rinse with cold water to cool pasta completely. Shake out any excess water.
Place the cooled, cooked pasta in a large mixing bowl. Add the remaining ingredients, and toss to combine well. Add the dressing, and toss again. (If you are traveling to another destination with this salad, you may want to add the dressing once you are ready to serve, to preserve salad’s texture.)