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Broccoli, Ham & Pasta Salad
Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  50 Minutes
Yield:  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 »
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Nutrition Facts per Serving
Yield: 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 1 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.
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