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Ingredients
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1 lb Ditalini, Orzo or other small pasta shape, uncooked
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4 oz cooked turkey ham, diced into 1/4-inch cubes
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1/2 cup Swiss cheese, diced into 1/4-inch cubes
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3 stalks celery, chopped
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3 scallions, sliced
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1/2 cup diced red onion
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1/4 cup diced black olives
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Salt and freshly ground pepper to taste
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1/4 cup Dijon mustard
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2 Tbs vegetable oil
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1/4 cup white wine vinegar
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Procedure
Prepare pasta according to package directions; drain, rinse with cold water and drain again
Place the pasta, turkey ham, cheese, celery, scallions, onion and olives in a mixing bowl. Season with salt and freshly ground pepper to taste.
In a small bowl, mix the mustard, vegetable oil and vinegar until combined. Add to the pasta and toss. Refrigerate for two hours and serve chilled.
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