Ingredients

1/3 cup Ham, julienne cut
1/3 cup Provolone cheese, julienne cut
1/2 cup Asparagus spears, cooked and sliced
1/4 cup Red and green bell peppers, julienne cut
1/4 cup Carrot, thin bias cut
1/4 cup Zucchini, thin bias cut
2 each Scallions, minced
1/4 cup Red onion, thinly sliced
1/3 cup Mushrooms, sliced
1/4 cup Celery, thin bias cut
1 cup Penne pasta, cooked
6 each Black olives, sliced
1 tsp. Parsley, minced
8 each Fresh basil leaves, minced
As needed Chef Larry’s Whole Grain Mustard Vinaigrette
To season Salt
To season Fresh ground black pepper

Method

Place ingredients in a large mixing bowl. Add enough of Chef Larry’s Whole Grain Mustard Vinaigrette to lightly coated ingredients. Toss well and season. Allow flavors to develop for one hour before serving. Serve as a first salad or at a picnic, Tailgate party or BBQ.

Makes 10-12 Servings

Chef Larry's Whole Grain Mustard Vinaigrette

Ingredients

1 tbsp. Whole grain mustard
1 tsp. Dijon mustard
1 tsp. Sugar
1 tsp. Chives, minced
1 tsp. Parsley, finely chopped
1/8 cup Red wine vinegar
1/8 cup Rice Wine vinegar
2/3 cup Olive oil, extra virgin
To taste Salt
To taste Fresh ground black pepper

Method
Whisk whole grain mustard, Dijon mustard, vinegars, sugar, chives and parsley together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store under refrigeration until needed.

Makes 1 cup (approximate)