Pasta wheel salad

Ingredients:

• 170 g of pasta wheels
• 1 heaping cup of small broccoli florets
• 0.5 cups corn kernels, fresh or frozen
• 1 small clove of garlic, crushed
• 1 tbsp red wine vinegar
• 3 tablespoons extra virgin olive oil
• 0.5 tsp coarse salt and freshly ground black pepper
• 60 g reduced-fat cheddar, grated
• 60 g thick slices of ham, diced
• 1 cup cherry tomatoes, halved
• 1 tbsp chopped parsley (optional)
• 2 green onions, thinly sliced ​​(optional)

Preparation:

1. Bring a medium saucepan of water to a boil. Add the pasta and cook according to package directions. About 30 seconds before the pasta is done, add the broccoli florets and corn kernels. Cook for 30 seconds, then drain in a colander. Rinse the pasta and vegetables under cold running water to stop the cooking process. Leave everything in the colander to drain while you prepare the dressing.
2. In a bowl, combine garlic, red wine vinegar, olive oil, 1/2 teaspoon salt and a few grinds of freshly ground black pepper.
3. Add the pasta, broccoli, and corn to a bowl along with the ham, cheese, tomatoes, parsley, and green onions, if using. Stir to distribute the ingredients evenly. Store in an airtight container in the refrigerator for up to 5 days.