RAINBOW SALAD

1 (12-OUNCE) PACKAGE RAINBOW ROTINI, COOKED AS DIRECTED DRAIN
2 CUPS DICED FULLY COOKED HAM, 2 MEDIUM TOMATOES, DICED, 1 CUP CHOPPED
CELERY, 1/2 CUP GRATED CARROTS, 1/2 CUPS SLICED GREEN PEPPER, 1/2 CUP DICED
GREEN ONIONS, 1/2 CHOPPED CHOPPED PARSLEY, 1 CUP BOTTLED ROQUEFORT DRESSING, 1/2 CUP RED WINE VINEGAR, 1/2 TEASPOON SEASONED SALT TO TASTE,
1/8 TEASPOON PEPPER, 2 HARD COOKED EGGS SLICED

COMBINE ROTINI WITH HAM AND VEGGIES, IN A SMALL BOWL BLEND DRESSING WITH VINEGAR, SALT AND PEPPER TOSS WITH SALAD MIXTURE. COVER AND CHILL. BEFORE SERVING GARNISH WITH EGG SLICES
SERVES 6-8 REFRIGATE LEFTOVERS.