Spaghettini Medley with Dill and Pumpkin Seeds

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Ingredients

1 Pkg (375g)	CATELLI® BISTRO® SUN-DRIED TOMATO SPAGHETTINI
1/2 cup (125 g)	Pumpkin Seeds
2 tbsp (30 ml)	Chopped Garlic
1 cup (250 ml)	Chopped Ham
2 cup (500 ml)	canned kidney beans, drained
2 cup (500 ml)	thinly sliced cucumber
Dressing
1/2 cup (125 ml)	Plain Greek Yogurt
1/4 cup (60 ml)	Virgin Olive oil
1 tbsp (15 ml)	Lemon Juice
2 tsp (10 ml)	Dijon Mustard
1/4 cup (60 ml)	Chopped Dill

1	Cook the Catelli® Bistro® Sun-Dried Tomato Spaghettini for 7 minutes. Drain and refresh in cold water, then drizzle with a little olive oil.
2	Pour a little olive oil in a skillet, add pumpkin seeds, and toast while stirring for 1 minute. Add garlic and ham and cook for 2 minutes while stirring, then place mixture in a bowl.
3	Combine dressing ingredients.
4	Place pumpkin seed mixture, kidney beans, cucumber, and spaghettini in a bowl. Pour in dressing, season with salt and pepper, and mix together.
5	Serve warm or cold.