I love a good three bean salad. It's something my father and I share in common. I am not sure why they appeal to me so much, but it's something I can make and keep in the fridge to snack on all week long or eat for a light lunch! I also love a good pasta salad, I had this idea of combining the two and the results were really quite good! This is perfect to take to potlucks, cookouts or church suppers! It's really best made the night before, because it gives the flavors time to marinade in the fridge! Here is what you will need for this salad:
2 cups uncooked pasta ( I used mini penne, but bowtie, elbow or rotini would be great also)
2 (15 oz.) cans of three bean salad or any three bean salad you prefer (do not drain)
1/2 green or red bell pepper, diced
1 (15 oz.) can of small or medium ripe olives, drained
1 bunch green onions, sliced thin
1 cup diced cooked ham
1 cup Mozzarella cheese cubed
1 envelope Italian dressing mix (I used Good Seasons)
1/4 cup vinegar
3 Tbs. water
1/2 cup olive oil (can use canola or vegetable)
2 Tbs. sugar
2 Tbs. grated Parmesan cheese
1/2 tsp. Greek seasoning (can use Seasoned salt)
1/4 tsp. black pepper
Cook the pasta according to package directions in salted water just to al dente. Rinse under cold water to stop the cooking process and drain well.
In a large bowl, combine the pasta, three bean salad, bell pepper, ripe olives, green onions, diced ham, and cubed Mozzarella cheese.
Prepare the dressing according to the directions on the envelope also whisking in the additional sugar, Greek seasoning or seasoned salt and black pepper.
Pour the dressing over the salad ingredients and toss to coat it all well. Place a tight fitting lid on the bowl and refrigerate until ready to serve! This is really best made the night before to allow it to marinade and mix the flavors.
Toss well before serving!