Pasta Chef’s Chopped Salad
1 pound Ditalini, Orzo, or other small pasta shape – uncooked
4 ounces 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 diced red onion
1/4 cup diced black olives
Salt and freshly ground pepper – to taste
1/4 cup Dijon mustard
2 tablespoons vegetable oil
1/4 cup white wine vinegar
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.
Serves 6 to 8