Ingredients:
• 2 cups (500 ml) broccoli florets
• 4 cups (1 l) cooked spiral pasta
• 2 medium carrots, julienned
• 1/2 cup (125 ml) frozen peas, thawed
• 1/2 cup (125 ml) cubed fully cooked ham
• 1/2 cup (125 ml) cubed cheddar cheese
• 1/3 cup sliced green onions

Dressing:
• 3/4 cup (175 ml) mayonnaise
• 2 tbsp (25 ml) cider vinegar
• 1 tbsp (15 ml) Dijon mustard
• 1 garlic clove, minced
• 1 tsp (5 ml) dill weed
• 1/4 tsp (1 ml) pepper

Method:
1. Place 1 in. (2.5 cm) water in small pot; add broccoli. Bring to boil. Reduce heat; cover and simmer 2-3 minutes. Rinse in cold water and drain.

2. In large bowl, combine broccoli, pasta, carrots, peas, ham, cheese and onions. In another bowl, combine dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour.

Serves 10

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