Ingredients

• 2 cups farfalle (bow tie) pasta
• 2 cups cubed cooked ham
• 2 apples, cored and sliced with peel
• 1 cup pineapple preserves
• 1 cup apple jelly
• 1/2 cup prepared horseradish
• 1 1/2 teaspoons dry mustard
• 1 teaspoon ground black pepper
• 8 ounces mixed salad greens

Instructions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and run under cold water. Transfer to a large bowl with ham and apples and set aside.
2. In a small bowl, whisk together the preserves, apple jelly, horseradish, mustard and black pepper. Pour over the ham/pasta mixture and toss to combine. Cover and refrigerate salad for 30 minutes. When ready to serve, place mixed salad greens on 4 plates and arrange ham salad on top.