3 cups farfalle pasta cooked al dente & drained
4 ozs cooked ham cut into strips
1/2 cup minced parsley
2 tbsps fresh rosemary minced
1/4 cup olive oil
2 tbsps raspberry vinegar
1 clove garlic minced
1/2 teaspoon coarsely ground pepper
1 cup coarsely chopped pecans toasted
4 ozs blue cheese crumbled
1/3 cup freshly grated Parmesan cheese
Toss pasta, ham, parsley, rosemary, oil, vinegar, garlic & pepper. Cover and chill for several hours or overnight. About 30 minutes before serving, toss pasta mixture with pecans, blue cheese and Parmesan cheese.