Campanelle With Zucchini, Ham, Yogurt, And Scallions

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8 ounces campanelle

1/2 cup plain low-fat yogurt (not Greek)

4 ounces thinly sliced boiled ham, cut crosswise into ribbons

1 small zucchini (6 ounces), thinly sliced on the bias

1/2 cup thinly sliced scallions

3 tablespoons fresh mint, sliced into ribbons

Coarse salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

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