Get It By ThanksgivingShipping Deadlines See Details >>
View cart background image
0
items
Free Shipping Over $49

Broccoli, Ham & Pasta Salad

Source: © EatingWell Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 4.5   Reviews: 2 See Reviews
Rate/Review this Recipe
Active Time:  20 Minutes
Total Time:  50 Minutes
  5 servings, about 2 cups each
A great make-ahead entree, this lightened-up pasta salad is loaded with broccoli and peppers. Smoky ham and sweet raisins give it plenty of punch. Enjoy the leftovers for a fuss-free lunch. Recipe by Nancy Baggett for EatingWell.

Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 2 days.
RECIPE INGREDIENTS
For Creamy Herbed Dressing:
1/2 cup  low-fat mayonnaise
1/3 cup  nonfat plain yogurt
1/4 cup  reduced-fat sour cream
3 tablespoons  rice vinegar or white-wine vinegar
1 tablespoon  Dijon mustard
1 tablespoon  honey, or more to taste
1 1/2 teaspoons  dried minced onion or dried chopped chives
1 1/4 teaspoons  dried tarragon or dill
1/2 teaspoon  onion salt or celery salt or 1/4 teaspoon of each
white pepper to taste
For Salad:
3 cups  cooked whole-wheat fusilli or similar pasta (about 6 ounces dry)
4 cups  chopped broccoli florets (about 1 1/2 large heads)
1 1/2 cups  diced ham (8 ounces), preferably reduced-sodium
1   large red or yellow bell pepper (or a combination), diced
1/4 cup  diced red onion, plus slices for garnish
1/3 cup  raisins
Freshly ground pepper to taste
4 cups  spinach leaves
1 cup  torn radicchio leaves
Broccoli, Ham & Pasta Salad Recipe at Cooking.com
DIRECTIONS
To prepare dressing: Combine mayonnaise, yogurt, sour cream, vinegar, mustard, honey, onion (or chives), tarragon (or dill) and onion salt (and/or celery salt) in a bowl until well blended. Season with white pepper. Taste and adjust seasonings, if desired.


To prepare salad: Combine pasta, broccoli, ham, bell pepper, diced onion and raisins in a large bowl. Add dressing and toss until evenly incorporated. Cover and refrigerate to blend the flavors for at least 30 minutes and up to 2 days.


Serve on a bed of spinach and radicchio, garnished with slices of red onion.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 05/01/2010
Part of These Recipe Collections Find Similar Recipes »
 Pleasing Pasta Salads
Nutrition Facts per Serving
Yield:   5 servings, about 2 cups each
Calories: 306
Fat. Total: 7g
Protein: 19g
Carbohydrates, Total: 46g
Fat, Saturated: 2g
Fiber: 6g
Cholesterol: 31mg
Sodium: 838mg
% Cal. from Fat: 21%
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Joan Reviewed: 08/08/2012
Is the broccoli cooked (steamed) or raw?
Most of the recipes on this site sound good, even if I don't get around to making them. This one does omit the broccili in it's directions.
17 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Free Shipping Over $49
Shopping Rewards
NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.