Broccoli, Ham & Pasta Salad
ACTIVE: 20 minutes TOTAL: 50 minutes
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 Eating Well.
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 1 ½ 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
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.
SERVES 5, ABOU T 2 CUPS EACH
Calories 306, Fat 7g (sat 2g), Cholesterol 31mg, Carbs 46g, Fiber 6g (added 4g),
Total sugars 14g, Protein 19g, Sodium 838mg, Potassium 696mg, Folate 97mcg, Calcium 115mg.
Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 2 days.