Salad:
3 oz. (1 cup) uncooked pasta nuggets
2 cups cubed cooked chicken
1 cup cubed cooked ham
1/2 cup sliced red onion
1/2 cup sliced celery
1 (8 oz.) can pineapple chunks, drained

Dressing:
1/2 cup tarragon or cider vinegar
1/3 cup oil
2 tablespoons honey
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1/4 teaspoon salt

Cook pasta to desired doneness as directed on package; drain. Rinse with cold water.

In large bowl, combine all salad ingredients. In jar with tight-fitting lid, combine all dressing ingredients; shake to blend. Pour over salad; toss to coat. 4 (1 1/2-cup) servings.