1 3/4 c. farfalle pasta
1/2 c. mayonnaise
1/2 c. sour cream
2 tbsp. cider vinegar
1 1/2 tbsp. prepared Dijon-style mustard
1 tsp. white sugar
1/2 tsp. ground black pepper
1/4 tsp. dried dill weed
1/4 tsp. salt
2 c. seedless green grapes, halved
2 c. diced ham
1/2 c. chopped green onions
1 1/2 c. diced sharp Cheddar cheese

Cook pasta in a large pot of boiling water until al dente. Drain and rinse in cold water. In a small bowl, mix together mayonnaise, sour cream, cider vinegar, mustard, sugar, black pepper, dill weed and salt. In a large bowl, combine pasta, grapes, ham, green onions and cheese. Toss with dressing. Cover and chill overnight or for at least 6 hours.