Recipe Image

Broccoli, Ham & Pasta Salad

  • 20 m
  • 50 m
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
    • Salad
    • 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


  • 1 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.
  • 2 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.
  • 3 Serve 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/17/2019