Ingredients:
1/2 lb elbow macaroni
1 (12 ounce) jars garlic italian marinated mushrooms, with balsamic vinegar ( Buy at Aldi Foods, or see recipe #7812, OR if you like it SPICY, use Mean Chef’s recipe #76261)
1 (15 ounce) cans red kidney beans ( Grade A Fancy)
1 medium red onions
1 large red bell peppers
2 (2 1/4 ounce) cans sliced ripe olives
1/2-1 cup imported aged parmesan cheese
1/4 lb mild italian provolone cheese
1/2-1 lb spiral cut honey-baked ham ( Buy the Best)
1/2 teaspoon fresh ground pepper
Directions:
Cook, drain, cool, macaroni (add some olive oil).
In a large, crystal, bowl, add mushrooms and LIQUID plus macaroni Drain and rinse kidney beans and olives.
Slice the onion in beautiful half-rounds.
Add chopped Red Bell Pepper plus some long, thin, strips for garnish.
Grate the Parmesan and cube the Provolone cheese.
Add the ham (tear in small pieces), keep cold until served.
Add pepper to taste.
(Note: if salad gets dry, add a little olive oil).
Servings: 8
Time preparation: 30 min.
Time total: 30 min.