Cordon Bleu Salad - cooking recipe

Ingredients

1 (16 ounce) package farfalle (bow tie) pasta
2 cups cubed cooked chicken
2 cups cubed fully cooked ham
2 cups cubed Swiss cheese
1 cup broccoli florets
1/4 cup honey
1 1/2 cups mayonnaise
2 tablespoons Dijon mustard
2 tablespoons distilled white vinegar
2 tablespoons chopped onion
1/2 cup olive oil
1/4 cup white sugar
1/2 teaspoon garlic salt
2 tablespoons chopped parsley
1/4 cup grated Parmesan cheese

Preparation

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
Combine pasta, chicken, ham, Swiss cheese, and broccoli in a large bowl. Set aside. Blend honey, mayonnaise, mustard, vinegar, onion, olive oil, sugar, and garlic salt in a blender. Stir in parsley. Stir dressing into the pasta, reserving 1/2 cup of dressing. Chill salad and reserved dressing in the refrigerator for at least 1 hour. Stir in the remaining dressing and Parmesan cheese before serving.