Broccoli, Ham & Pasta Salad

Didier G.

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.

Recipe Nutrition

Per serving: 306 calories; 7 g fat (2 g saturated fat, 2 g mono unsaturated fat); 31 mg cholesterol; 46 g carbohydrates; 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).

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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

directions

  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.