Pasta Salad-Peggy'S Way

• 1 1/2 lb. penne rigate pasta
• 1 medium tomato, diced and chopped
• 1 medium bell pepper, diced and chopped
• 3 or 4 green onions, diced and chopped
• 1 c. raisins
• 1/4 c. olive oil
• 1 1/2 c. mayo
• 1/2 c. sugar
• 1/4 c. parsley flakes
• 1 1/2 lb. ham, cooked and cut in cubes
• 1 lb. bacon, fried and crumbled
• 1/2 c. chopped pecans
• 1/2 c. French dressing
• 1/4 c. apple cider vinegar

1. Boil pasta in large pan with approximately 1 tablespoon salt until tender, approximately 10 minutes.
2. Let cool.
3. Mix together all other ingredients except ham and bacon.
4. Then mix in cooled pasta.
5. Mix well and refrigerate overnight.
6. Stir several times. Add ham and bacon the next morning and return to refrigerator until ready to serve.

penne rigate pasta, tomato, bell pepper, green onions, raisins, olive oil, mayo, sugar, parsley flakes, ham, bacon, pecans, french dressing, apple cider vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112489 (may not work)