To make the salad dressing, place the oil, vinegar, honey, mustard and sage in a small bowl and whisk to combine. Cover and refrigerate until needed.
Bring a large of pot of water to a boil. Lightly salt and then add the pasta and cook until just tender, about 8 minutes. Drain well, cool in cold water, drain well again, and then place the pasta in a large bowl. Add the squash, broccoli, radicchio, ham and cheese. Cover and refrigerate the salad until ready to serve (can be made to this point a few hours in advance). When ready to serve, add the dressing to the pasta mixture, season with salt and pepper, toss to combine, and serve.
Note: Prosciutto cotto ham is sold in our deli department display case. To parboil the squash, set in a pot and cover with 2-inches of cold water. Bring to a simmer, and simmer until the squash is just tender, but still a little firm. Drain, cool in cold water, drain again, and it’s ready to use. To blanch the broccoli, cook in boiling water 2 minutes, cool in cold water, drain again, and it’s ready to use.