Makes: 6 to 8 Servings

1 lb Ditalini, Ozro or other small pasta shape, uncooked
4 oz cooked turkey ham, diced into 1/4-inch cubes
1/2 cup Swiss cheese, diced into 1/4-inch cubes
3 stalks celery, chopped
3 scallions, sliced
1/2 cup red onion, diced
1/4 cup black olives, diced
salt and fresh ground pepper to taste
1/4 cup Dijon Mustard
2 tbsp vegetable oil
1/4 cup white wine vinegar

1. Prepare pasta according to package directions; drain, rinse with cold water and drain again.
2. Place the pasta, turkey ham, cheese, celery, scallions, onion and olives in a mixing bowl.
3. Season with salt and freshly ground pepper to taste.
4. In a small bowl, mix the mustard, vegetable oil and vinegar until combined.
5. Add to the pasta and toss.
6. Refrigerate for 2 hours and serve chilled.

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