1/2 lb. rotelle (corkscrew) or other pasta
1/2 lb. ham, about 2 c. cubed
1/4 lb. Cheddar cheese, about 1 c. cubed
2 scallions
1/4 c. chopped parsley
3/4 c. yogurt
1/4 c. mayonnaise
1 tbsp. coarse grain mustard
Salt and pepper to taste

Cook the pasta in boiling, salted water until just done 10-12 minutes. Drain, rinse in cold water and drain again. Transfer to a bowl. Cut the ham and cheese into cubes and add to pasta. Slice the scallions and add to the pasta along with the parsley. Stir together the remaining ingredients and gently toss with the pasta mixture.