1 1/2 c. pasta shells, cooked and cooled
1 1/2 c. fusilli shell, cooked and cooled
1 c. julienne ham
1/2 c. sliced pimiento-stuffed olives
1/2 c. pepper strips
1/2 c. thinly sliced red onion
6 tbsp. salad oil
3-4 tbsp. apple cider vinegar
Salt and pepper

Place pasta in mixing bowl; add ham, olives, peppers and onion. Stir in oil and vinegar. Season to taste. Serve chilled.