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Vegetable Pasta Salad
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2 cups broccoli florets
4 cups cooked spiral pasta
2 medium carrots, julienned
1/2 cup frozen peas, thawed
1/2 cup cubed fully cooked ham
1/2 cup cubed cheddar cheese
1/3 cup sliced green onions
DRESSING:
3/4 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon dill weed
1/4 teaspoon pepper
Place 1 in. of water in a small saucepan; add broccoli. Bring to a boil. Reduce
heat; cover and simmer for 2-3 minutes; rinse in cold water and drain. In a large
bowl, combine the broccoli, pasta, carrots, peas, ham, cheese and onions. In
another bowl, combine the dressing ingredients. Pour over salad and toss to coat.
Cover and refrigerate for at least 1 hour.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |