1/2 lb. fuccilli or small pasta shells
1 C. cooked ham, cut into strips
1 jar marinated artichoke hearts, drained
4 oz. mozzarella cheese, cut into small cubes
1 jar roasted red peppers, washed, patted dry and cut into strips
1 can black olives, drained and halved

Dressing:
2 tsp. Dijon mustard
1/2 C. real mayonnaise

Simmer pasta in boiling water until just tender. Drain, rinse and place in bowl. Add all remaining ingredients except dressing and toss. In a small bowl, stir mayonnaise and mustard and add to salad. Toss. Serve chilled with garlic bread.

Recipe submitted by Marilyn