Honey Mustard Pasta Salad

Start by cooking the pasta to al dente so it has a bit of a bite left to it.

For the dressing, combine the mayo, Miracle Whip, honey mustard, salt, pepper, parsley and vinegar.

In a large bowl, add the pasta, green pepper, red pepper, celery, carrot, ham and cheese. Add a little of the dressing at a time until everything is fully coated. If you are planning to refrigerate and serve the next day, add a little more than what you think is enough. The pasta will soak up the dressing overnight. If you don’t feel comfortable with this, save the remaining dressing, refrigerate the dressing as well and add to the salad the next day if needed.

Enjoy!