Beazell's Cook Book

Mardi Gras Salad by Johnnie Landry

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1 bag whole wheat pasta (10 oz. or so)
2 cucumbers, peeled & diced
½ cup black olives, sliced
4 – 6 oz. Monterey Jack cheese, shredded
1 red onion, finely diced
8 – 10 oz. diced ham
2 tsp. Beazell's Cajun Seasoning
10 oz. Italian Dressing (chilled)
 
Boil pasta according to package directions. Allow to cool. Once it is cool, add all ingredients to a large bowl. Cover the bowl and give it a good shake to mix it well. Refrigerate and serve.

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