Power Lunch Pasta - California Raisins

Ingredients

• 1 jar (6-1/2 ounces) marinated artichoke hearts
• Zest and juice of 1 orange
• 2 Tablespoons olive oil
• 1 Tablespoon white wine vinegar
• 1 1 / 2 Teaspoons Dijon-style mustard
• 1 / 4 Teaspoon salt
• 1 / 4 Teaspoon pepper
• 6 Ounces fusilli pasta, cooked, drained and cooled
• 16 Ounces deli ham, cut into thin strips
• 1 / 2 Cup California raisins
• 1 / 2 medium carrot, peeled and grated
• 2 Tablespoons chopped parsley