Ingredients (for 8 to 10 generous servings)

For the salad:

450 g (1 can (16 oz) butterfly pasta (farfalles), cooked al dente and cooled

1 and 1/2 cups romaine lettuce, finely chopped

1 cup frozen peas, thawed

1 cup frozen mukimame (soybeans), thawed (or peas)

1 and 1/2 cups diced cooked ham

1 cup drained artichoke hearts, cut into chunks

3/4 cup minced radishes

3/4 cups chopped spring onions

1 shallot, thinly sliced

3/4 cups grated Parmesan cheese for garnish

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For the creamy dressing:

1/2 cup mayonnaise

3/4 cup sour cream

1 tablespoon white wine vinegar

2 teaspoons fresh lemon juice

1 teaspoon sugar

3 garlic cloves, finely chopped

2 teaspoons Italian seasoning (dried herb mix)