1 lb macaroni, cooked and cooled (or other preferred pasta) 

1-2 C. diced ham

1/2 lb diced mozzarella cheese or Swiss cheese or provolone cheese 

1/4 C. minced sweet onions (optional) 

1 lb frozen green beans cut in 1-inch pieces 

4-6 hard-cooked eggs, chopped 

12 oz. marinated artichoke hearts, drained and chopped

 

Dressing

1/4 C. cider vinegar 

1/4 C. olive oil or canola oil 

1/4-1/2 C. mayonnaise 

1/2 tsp. Italian seasoning 

1 tsp. prepared mustard (I prefer Heinz brown) 

1/4 tsp. celery seeds 

 

Mix all salad ingredients together in a large bowl. Whisk dressing ingredients together until smooth and well-blended. Toss salad ingredients with dressing until well-blended. Let sit, refridgerated. at least 4-6 hours, preferably overnight. Note — additional vegetables can be added substituted if desired. Frozen broccoli florets or chopped cucumber are particularly good. But if you add a lot of extra veggies you might need an extra half batch of dressing.