Ingredients:
2 onions, halved and cut into 1/4 inch strips
2 tablespoons vegetable oil
1 teaspoon salt, divided
1 teaspoon pepper, divided
1 (6 ounce) jars marinated artichoke hearts, undrained
1/2 cup mayonnaise
3 tablespoons lemon juice
1 (16 ounce) packages penne pasta, cooked
1/2 lb ham, cut into 1/4 inch strips
3 celery ribs, cut into 1/4 inch-thick slices
2 tablespoons capers
1 tablespoon chopped fresh basil
1 (15 ounce) cans extra long asparagus spears, drained ( or use fresh that have been steamed till tender)
6 plum tomatoes, sliced
1 (4 ounce) packages blue cheese, crumbled
2 6-inch pitas
1/4 cup mayonnaise
1 clove garlic, pressed
1/4 cup refrigerated parmesan cheese
1/4 teaspoon ground pepper
Directions:
Drizzle onion strips with oil in a 9 inch square pan,sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Toss well.
Bake onion at 450 degree for 20 minutes and set aside.
Drain artichoke hearts,reserving 3 tablespoons liquid.
Stir together mayo,remaining salt and pepper,reserved artichoke liquid,and lemon juice.
Toss with onion,artichoke hearts,pasta and next 4 ingredients.
Cover and chill.
Arrange asparagus spears and tomatoe slices around a large serving platter.
Spoon pasta mixture in center of platter.
Sprinkle with blue cheese,and serve with peppered cheese crisps.
Peppered Cheese Crisps directions–.
Cut each pita into 6 wedges and seperate.
Stir together mayo and next 3 ingredients,spread mixture evenly over wedges.
Bake at 350 for 10-12 minutes or till edges are browned.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.