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Broccoli, Ham & Pasta Salad

May/June 2010

Your rating: None Average: 4.3 (79 votes)

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.



READER'S COMMENT:
"This is an awesome pasta salad recipe! We actually forgot to buy the sour cream and white wine and it still came out fantastic! Just pour it over some spinach and you have a healthy, less than 20 minute dinner and/or lunch! "
Broccoli, Ham & Pasta Salad Recipe

Makes: 5 servings, about 2 cups each

Active Time:

Total Time:

Ingredients

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

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

Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 2 days.

Nutrition

Per serving: 306 calories; 7 g fat (2 g sat, 2 g mono); 31 mg cholesterol; 46 g carbohydrates; 4 g added sugars; 19 g protein; 6 g fiber; 838 mg sodium; 696 mg potassium.

Nutrition Bonus: Vitamin C (167% daily value), Vitamin A (85% dv), Folate (24% dv), Potassium (20% dv), Magnesium (18% dv), Zinc (17% dv), Iron (16% dv)

Carbohydrate Servings: 2 1/2

Exchanges: 1 1/2 starch, 1/2 fruit, 2 vegetable, 2 lean meat


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