Pasta Pecan Salad


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.