Recipe - Pasta Labella Sunny Summer Salad

One half pack (12 oz) lemon pepper penne
pasta
One half pack (12 oz) tomato basil penne
pasta
1 pound Ham, minced
1 pound Asparagus, cut in 1" pieces
2 md Red bell pepper, seeded and
chopped
3 tablespoon Olive oil
3 tablespoon Balsamic vinegar
Salt and white pepper, to
taste

Prepare the pasta according to the cooking instructions on the package.
Cook each type separately to keep flavors distinct. Chill the pasta in a
colander under cold running water. Reserve enough cooking water from the
lemon pepper pasta to cook the asparagus. Chill the cooked asparagus. Toss
all together, adjusting the seasoning with salt and pepper.

NOTES : I used smoked turkey rather than ham.

Posted to TNT Prodigy's Recipe Exchange Newsletter by JoAnn
joannr@pclink.com on Jul 02, 1997