Nutrition Facts

Serving Size 2 cups

Servings Per Recipe 5

Amount Per Serving
Calories 306
Total Fat 7g
  Saturated Fat 2g
  Monounsaturated Fat 2g
  Polyunsaturated Fat
Total Carbohydrate 46g
  Dietary Fiber 6g
Protein 19g
Sodium 838mg

Broccoli, Ham and Pasta Salad by


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.

Creamy Herbed Dressing
½ cup low-fat mayonnaise
1/3 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
1 ½ teaspoons dried minced onion or dried chopped chives
1 ¼ 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)
1 ½ 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
1/3 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.

Yield: 5 servings

Recipe provided by