Vegetable Pasta Salad Recipe

ingredients

• 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

Directions

• 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. Yield: 10 servings.

Nutritional Analysis: 1 cup equals 252 calories, 17 g fat (3 g saturated fat), 17 mg cholesterol, 276 mg sodium, 19 g carbohydrate, 2 g fiber, 7 g protein.