Ingredients
1
box (9 oz) Frozen Broccoli Cuts
3 1/2
cups uncooked bow-tie (farfalle) pasta (7 oz)
1
lb cooked ham, cut into julienne strips
1/2
medium green bell pepper, chopped (1/2 cup)
2
tablespoons finely chopped onions
1/4
cup grated Parmesan cheese
1/4
cup olive or vegetable oil
2
tablespoons chopped fresh parsley
1
tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1
teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves
1
teaspoon chopped fresh marjoram leaves or 1/4 teaspoon dried marjoram leaves
1
teaspoon ground mustard
1/8
teaspoon pepper
2
tablespoons lemon juice
2
tablespoons white vinegar
1
clove garlic, finely chopped
Preparation
Cook broccoli and pasta separately as directed on packages; drain. Rinse pasta with cold water; drain.
In large bowl, mix all dressing ingredients until well blended. Add broccoli, pasta and all remaining salad ingredients to dressing; toss gently to mix. Cover and refrigerate at least 6 hours or until chilled.
