"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 and 1/2 c pasta skroodles or pasta spirals 4 c cubed cooked ham (1lb) 1 and 1/2 c small broccoli florets 1/4 c slivered red onion 1 and 1/4 c clear French dressing 1 c cherry tomato halves
Cook pasta; drain and rinse with cold water and drain well. Transfer to large bowl. Add ham, broccoli and onion. Add dressing and toss lightly to coat evenly. Cover and refrigerate at least 2 hours. Garnish with tomatoes.
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