Festive Macaroni Salad

Cook the fusilli pasta in a large pot of salted boiling water according to package directions. Drain, rinse with cold water, and set aside to cool.

In a large mixing bowl, whisk together the mayonnaise, whole-grain mustard, minced red onion, celery salt, lemon juice, and freshly ground black pepper to create the dressing.

Add the cooled pasta, cubed cheddar cheese, thawed peas, diced ham, chopped fresh parsley, and chopped fresh dill to the bowl with the dressing. Toss gently to combine all the ingredients.

Cover the salad and refrigerate for at least 2 hours or overnight for the flavors to meld. Stir gently before serving.