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Fusilli Pasta Salad

Toss 3/4 cup cooked whole-grain fusilli or radiatore pasta with 1 teaspoon olive oil.

Mix pasta with 1 ounce chopped prosciutto or American country ham, 1/2 cup canned, water-packed artichoke hearts (drained and sliced), 1/3 cup each chopped broccoli florets and yellow or orange bell pepper, 2 tablespoons each chopped red onion and thinly sliced fresh basil, 1 1/2 tablespoons white wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped plum tomatoes, and a pinch each of, sea salt, black pepper, and fresh minced oregano.

(Melissa Punch)

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