4 c. four color corkscrew macaroni, cooked and drained
12 oz. turkey ham, cut in julienne strips
2 c. sliced zucchini
2 c. nonfat plain yogurt
8 tbsp. Ranch Honey Dijon dressing
1 diced onion
1 tsp. dried basil
1 tsp. dried marjoram, crushed
3 apples, diced
1/4 c. mustard

Cook the pasta according to package directions. Drain; set aside. Cut turkey ham into julienne strips; place in a large bowl. Add zucchini, onion, and apples. Combine yogurt, dressing, mustard, and herbs; toss with pasta, turkey ham, and vegetables. Serve chilled 4 hours. Yield: 8 servings.