1 pound fresh asparagus, cut into 1-1/2- inch pieces
16 ounces tri-color spiral pasta, cooked and drained
1 cup cooked chicken, diced
1 cup cooked ham, diced
2 medium tomatoes, seeded and chopped
1/2 cup black olives, sliced
1-1/2 cups zesty Italian dressing
1-1/2 teaspoons dill weed
Place asparagus in a large sauce pan with enough water to cover. Cook until crisp-tender. Drain and cool. In a large bowl, combine asparagus with the remaining ingredients; toss to coat well. Cover and refrigerate for 3 to 4 hours or overnight.