2-1/4cupsmacaroni pasta ( Jovial Foods or Tinkyada brown rice pasta recommended for gluten-free)
sea salt for pasta water
1cupfinely chopped red bell pepper
4scallions, thinly sliced
8oz. ham steak, cubed (or 1-1/2 cups of cubed leftover ham)
1/2cupmayo(homemade or good quality store-bought)
3tbspextra virgin olive oil
1tbspapple cider vinegar
1tspliquid raw honey
1tspdried dill(or 3 tsp chopped fresh dill)
1/4tspfine sea salt or salt to taste
In a large pot, bring 4 quarts of water to a boil. Add sea salt and pasta, and let cook, stirring often, until just tender. Drain the pasta, and rinse with cold water until it's cool, then drain shortly. You want the pasta to still be slightly wet so that the pasta doesn't absorb too much dressing. Place it into a large bowl.
In a small bowl, mix together the mayo, olive oil, vinegar, dijon mustard, honey, dill weed, and sea salt.
Add the dressing, ham and vegetables to the pasta, gently mix to combine, then serve. If you have leftovers, you may need to add a little warm water to loosen the mixture back up before serving.
Gluten-free pastas vary widely in their cook time. Use the cook times on packages as a guide, but start checking a few minutes before that time. My recipe was tested with Tinkyada brown rice macaroni.