INGREDIENTS

4 cups (1 L) fusilli pasta
* cup (50 ml) finely-diced red bell pepper
12 ozs (375 g) Village Havarti cheese, diced
6 ozs (180 g) salami, cut in sticks
1 large tomato, cut in thin wedges
* cup (50 ml) sliced pitted ripe olives
Parmesan vinaigrette

PREPARATION

Cook pasta according to package direction; drain. Rinse under cold water; drain. Combine pasta and red pepper; divide among 6 individual plates. Arrange Havarti cheese, salami and tomatoes on pasta; sprinkle with olives. Just before serving, pour on parmesan vinaigrette. Serve with Italian bread and butter.
Makes 6 servings

Parmesan Vinaigrette Combine 1/3 cup (75 ml) each olive oil and red wine vinegar, 2tbsp (30 ml) grated Village Parmesan cheese and 1-1/4 tsp (6ml) sugar in screw-top jar. Cover and shake until well combined. Add salt and pepper to taste.
Makes about (175ml)

Tips:

Scoop out baked potatoes. Add shredded Havarti, green onions & sour cream. Fill shells and reheat.
Place cubes of Havarti on slices of cucumber. Garnish with mayonnaise & fresh dill.