1/2 lb. (dry weight) Fusili (or similar pasta shape such as large shells, rotelle, or large elbows)
2/3 c. cubed cooked ham
3/4 c. cubed cheddar cheese
1/3 of a lg. green pepper
2 sm. tomatoes
1/2 can (approximately 3 oz. dry weight) pitted black olives
1 lg. stalk celery
3 tbsp. olive oil
3 tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. ground black pepper
1 tsp. dried crushed basil

Mix the oil, lemon juice and herbs in a small mixing bowl first and let them steep. Cut the ham and cheese into cubes about 1/8-inch on a side. Slice the olives and celery and cut the green pepper and tomatoes into medium-sized chunks (neither too course nor fine).

Cook the Fusili in briskly boiling salted water until tender. At this altitude this can take as long as 15 minutes (because at 4, 500 feet water boils at a much lower temperature than sea level). Don't tell your sea level resident Italian relatives how long you cook pasta, they won't understand.

Drain the Fusili and place in a large serving bowl. Add the chopped ingredients and the sauce. Stir enough to coat things with the sauce but not enough to break up the pasta. Chill in the refrigerator for 10-15 minutes.

Serve with toasted whole grain breads for lunch or dinner. This dish is low in fat and very low in cholesterol and with experience can be prepared in as little as 25 minutes.

Yield is about 4 average servings. For hungry families of four or more, double the recipe. Leftovers make an excellent snack right from the refrigerator.