Japanese Macaroni Salad - JFC International

Ingredients

• 4 oz. uncooked elbow macaroni
• 2 tsp. olive oil
• 1 Tbsp. Nishiki rice vinegar
• 1 tsp. granulated sugar
• 2 persian cucumbers, sliced
• ½ tsp. salt
• 1 cup, cherry tomatoes, halved
• ¾ cup corn kernels
• 4 slices deli ham, sliced
• 3 Tbsp. kewpie Mayo
• 2 Tbsp. Jbasket Creamy Miso Dressing
• shredded nori, for topping
• chopped chives, for topping
• toasted white sesame seeds, for topping