Balsamic Vinaigrette Pasta Salad - cooking recipe

Ingredients

1 (16 ounce) box pipettes pasta or (16 ounce) box bow tie pasta
1 (8 ounce) bottle balsamic vinaigrette
2 cups chopped ham
2 large tomatoes, chopped and seeded
2 cups lightly steamed asparagus
1 cup chopped black olives
1/2 chopped yellow pepper
1 large carrot, shredded
2 cups shredded smoked gouda cheese

Preparation

Clean and chop all veggies.
Boil pasta till al dente.
Add any veggies that you prefer lightly cooked to boiling pasta in the last 3 minutes of boiling (mine would be asparagus and carrots).
Drain pasta/veggies and rinse in cold water to stop cooking.
Add all veggies to pasta and mix.
Add ham.
Pour balsamic vinaigrette onto the pasta and mix--you can use less than the whole bottle but I prefer mine \"soupy\".
Serve immediately with the Gouda sprinkled over the top.