Pasta salad with turkey ham, Swiss cheese, celery, red bell pepper, red onion and ripe olives tossed with a Dijon vinaigrette.

Chef Pasta Salad

1 pound Ditalini, elbow macaroni or other medium pasta shape, uncooked
1/4 pound cooked turkey ham, diced into 1/4 inch cubes
1/2 cup (2 ounces) Wisconsin Swiss cheese, diced into 1/4 inch cubes
3 stalks celery, chopped
1 red bell pepper, ribs and seeds removed, julienned
1/2 medium red onion, diced
1/4 cup diced California ripe olives
Salt and freshly ground black pepper, to taste
1/4 cup Dijon mustard
2 tablespoons vegetable oil
1/4 cup white wine vinegar

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

Makes 8 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.