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Broccoli, Ham & Pasta Salad
EatingWell Test Kitchen
“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.”
Creamy Herbed Dressing
½ cup low-fat mayonnaise
⅓ cup nonfat plain yogurt
¼ cup reduced-fat sour cream
3 tablespoons rice vinegar or white-wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey, or more to taste
1½ teaspoons dried minced onion or dried chopped chives
1¼ teaspoons dried tarragon or dill
½ teaspoon onion salt or celery salt or ¼ teaspoon of each
White pepper to taste
3 cups cooked whole-wheat fusilli or similar pasta (about 6 ounces dry)
4 cups chopped broccoli florets (about 1½ large heads)
1½ cups diced ham (8 ounces), preferably reduced-sodium
1 large red or yellow bell pepper (or a combination), diced
¼ cup diced red onion, plus slices for garnish
⅓ cup raisins
Freshly ground pepper to taste
4 cups spinach leaves
1 cup torn radicchio leaves
1To 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.
2To 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.
3Serve on a bed of spinach and radicchio, garnished with slices of red onion.
Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 2 days.