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cooking
20
min
Prep Time
10
min
Cook Time
Med
Level
ingredients

  • 10 ounces leftover Kansas City Steak Hickory Smoked Spiral Sliced Ham, julienned
  • 14.5 ounces penne pasta, cooked al dente
  • 3-4 Roma tomatoes, chopped
  • 1 medium English cucumber, chopped
  • 1 large shallot, chopped
  • 6 ounces marinated artichoke hearts, coarsely chopped
  • ¼ cup Kalamata olives, quartered
  • 1/4 cup green olives
  • 4 ounces feta cheese, crumbled
  • Greek Dressing:
  • 1 cup extra virgin olive oil
  • ⅓ cup red wine vinegar
  • 3 tablespoons Dijon mustard
  • juice and zest of 1 lemon
  • 4 garlic cloves, minced
  • ½ teaspoon oregano
  • 1 teaspoon sugar or ½ teaspoon stevia
  • ½ teaspoon sea salt
  • fresh ground pepper to taste
  • Source Chef Sheri Williams Submission

Details

Cook pasta according to package and cool. In a large bowl mix ham and penne with prepared vegetables. Toss and add feta cheese. Mix all the vinaigrette ingredients together and shake well to mix. Add dressing as stir. Refrigerate for at least 1 hour before serving.

**You can substitute your favorite bottled Greek dressing for the homemade. **