(serves a crowd, can be cut in half)
1 pound pasta (macaroni, rotini, penne)
5-6 celery stalks, diced small
1 – 7 ounce bar of sharp cheddar, cubed small
1/2 pound of smoked ham, cubed small
8 ounces green peas, blanched
3/4 C of red onion, diced small and rinsed
3 ounces of arugula
In a large pot of boiling water, add 2 t salt and pasta. Cook until al dente. Drain and allow pasta to cool to room temperature. In a large bowl, combine all ingredients and dress with Creamy Dill Dressing.
Dress just prior to service.
Adjust seasoning with salt and cracked pepper. Garnish will dill sprigs.