Jefferson County Recipe of the Day: Creamy Vegetable Pasta Salad

Make this great-tasting side dish with your leftover ham!

Creamy Vegetable Pasta Salad

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 tbsp. cider vinegar
1 tbsp. Dijon mustard
1 garlic clove, minced
1 tsp. dill weed
1/4 tsp. pepper

Directions

~Place one inch of water in a small saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for two to three 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 one hour.