Balsamic Vinaigrette Pasta Salad

• 1 (16 ounce) box pipettes pasta or (16 ounce) box bow tie pasta
• 1 (8 ounce) bottle balsamic vinaigrette
• 2 cups chopped ham
• 2 large tomatoes, chopped and seeded
• 2 cups lightly steamed asparagus
• 1 cup chopped black olives
• 1/2 chopped yellow pepper
• 1 large carrot, shredded
• 2 cups shredded smoked gouda cheese

1. Clean and chop all veggies.
2. Boil pasta till al dente.
3. Add any veggies that you prefer lightly cooked to boiling pasta in the last 3 minutes of boiling (mine would be asparagus and carrots).
4. Drain pasta/veggies and rinse in cold water to stop cooking.
5. Add all veggies to pasta and mix.
6. Add ham.
7. Pour balsamic vinaigrette onto the pasta and mix--you can use less than the whole bottle but I prefer mine "soupy".
8. Serve immediately with the Gouda sprinkled over the top.

pipettes pasta, vinaigrette, ham, tomatoes, asparagus, black olives, yellow pepper, carrot, gouda cheese

Taken from www.food.com/recipe/balsamic-vinaigrette-pasta-salad-97251 (may not work)