If you think that folding an egg has something to do with laundry, or that a wok is good exercise, you’ve come to the right place. Nutritionist and family meal-planner extraordinaire, Leanne Ely knows her way around a stove and a pantry–and she provides everything you need to know, from mincing garlic and barbecuing beef to pulling off your first dinner party.
1 pound small shells or other small pasta, uncooked
4 ounces cooked turkey ham, diced into 1/4-inch cubes
1/2 cup diced Swiss cheese, diced into 1/4-inch cubes
2 celery stalks, chopped
3 green onions, sliced
1/2 cup diced red onion
1/4 cup diced pitted black olives
Salt and freshly ground pepper
In a small bowl, whisk the mustard, olive oil, and vinegar until blended. Set aside.
In the meantime, prepare pasta according to package directions; drain. Add dressing to the pasta and toss. Doing it warm this way will help the pasta become more flavorful with less refrigeration.
Place the pasta mixture, turkey ham, cheese, celery, green onions, red onion, and olives in a mixing bowl. Season with salt and pepper to taste.
Refrigerate for 2 hours, then serve. (Note: you can serve it without the long chilling time.)
