Ingredients
1 pound fresh asparagus, cut into 1-1/2-inch pieces1 package (16 ounces) tricolor spiral pasta, cooked and drained1 cup diced cooked chicken1 cup diced fully cooked ham2 medium tomatoes, seeded and chopped1/2 cup sliced ripe olives1-1/2 cups zesty Italian dressing1-1/2 teaspoons dill weed
Preparation
Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. In a large bowl, combine asparagus with the remaining ingredients; toss to coat. Cover and refrigerate for 3-4 hours or overnight.
