Step 1

Place the pasta and 1 tablespoon of the salt in a 2-quart saucepan. Add enough cold water to cover the pasta by 1/2-inch (about 3 cups) and bring to a boil over medium-high heat, stirring frequently. Once boiling, reduce the heat to medium to maintain a steady simmer and cook the pasta until al dente, 8-9 minutes, then drain in a colander. Transfer to a large bowl and stir in 1 teaspoon of neutral oil to prevent the pasta from sticking. Set aside to cool.

Step 2

Add the mayonnaise to a mixing bowl and whisk the mustard, rice wine vinegar, sugar, onion and garlic powders, black pepper, and the remaining salt into it. Then, stir in the onion, green pepper, celery, ham, and frozen peas.

Step 3

Fold the cooled pasta into the dressing mixture along with the parsley and dill.

Step 4

Refrigerate for at least two hours or better yet overnight before serving. We prefer to grind on the black pepper right before devouring.