1/2 (16 oz.) pkg. bow tie pasta (fartalle)
1/2 c. cider vinegar
1/4 c. olive oil
2 tbsp. Dijon style mustard
1/4 c. chopped fresh dill or 1 tbsp. dried
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
4 oz. low-fat cooked ham, cut into thin strips, about 1 c.
4 oz. low-fat cooked turkey breasts, cut into thin strips, about 1 c.
4 oz. low-fat Swiss cheese, cut into thin strips, about 1 c.
1 sm. zucchini, about 4 oz. cut into thin strips, about 1 c.
1 sm. yellow squash, about 4 oz., cut into thin strips, about 1 c.
1/2 c. sliced pitted black olives
2 lg. fresh ripe tomatoes, cut into thin wedges
Fresh dill sprigs (optional)

Prepare pasta according to package directions. Meanwhile, in large bowl using wire whisk or fork, beat vinegar, oil, mustard, dill, salt, and pepper to blend well. To dressing add ham, turkey, cheese, zucchini, yellow squash, and olives. Drain pasta; rinse under cold running water until cool; drain again well. Add pasta to contents of bowl; toss well to mix. TO SERVE: Divide salad among 6 serving plates; garnish with tomato wedges and dill springs, if desired. Makes 6 servings.