Ham and Farfalle Salad

• 1/3 cup olive oil
• 3 Tbsp. red wine vinegar
• 2 Tbsp. GREY POUPON Dijon Mustard
• 1 large clove garlic, crushed
• 12 oz. farfalle (bow-tie pasta), cooked, drained (about 6 cups cooked)
• 12 oz. sliced cooked ham, cut into 1-1/2 inch strips (about 2 cups)
• 1 jar (7 oz.) roasted red peppers, drained, sliced
• 1/2 cup PLANTERS Chopped Pecans, toasted
• 1/4 cup coarsely chopped fresh Italian parsley

1. Beat oil, vinegar, mustard and garlic with wire whisk until well blended.
2. Combine remaining ingredients in large bowl.
3. Add vinaigrette; toss to coat.
4. Cover.
5. Refrigerate at least 2 hours to allow flavors to blend.
6. Remove from refrigerator and let stand at room temperature 30 min.
7. before serving.

olive oil, red wine vinegar, poupon, clove garlic, pasta, ham, red peppers, pecans, fresh italian parsley

Taken from www.kraftrecipes.com/recipes/ham-farfalle-salad-54806.aspx (may not work)