Broccoli, Ham & Pasta Salad

By kuca_murisa

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.

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

Details

Servings 6

Preparation

Step 1

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.

3. Cover and refrigerate to blend the flavors for at least 30 minutes and up to 2 days.
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.