Broccoli, Ham & Pasta Salad

Broccoli, Ham & Pasta Salad
Broccoli, Ham & Pasta Salad
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Broccoli, Ham & Pasta Salad

  1. 1/2 cup low-fat mayonnaise

  2. 1/3 cup nonfat plain yogurt

  3. 1/4 cup reduced-fat sour cream

  4. 3 tablespoons rice vinegar, or white-wine vinegar

  5. 1 tablespoon Dijon mustard

  6. 1 tablespoon honey, or more to taste

  7. 1 1/2 teaspoons dried minced onion, or dried chopped chives

  8. 1 1/4 teaspoons dried tarragon, or dill

  9. 1/2 teaspoon onion salt, or celery salt or 1/4 teaspoon of each

  10. White pepper, to taste

  11. 3 cups cooked whole-wheat fusilli, or similar pasta (about 6 ounces dry)

  12. 4 cups chopped broccoli florets, (about 1 1/2 large heads)

  13. 1 1/2 cups diced ham, (8 ounces), preferably reduced-sodium

  14. 1 large red or yellow bell pepper, (or a combination), diced

  15. 1/4 cup diced red onion, plus slices for garnish

  16. 1/3 cup raisins

  17. Freshly ground pepper, to taste

  18. 4 cups spinach leaves

  19. 1 cup torn radicchio leaves

Prep Time: 00:20
Total Time: 00:50

Community Rating:

Recipe Author: Eating Well

Dietary Considerations: Diabetes Appropriate, Good Source of Fiber, Heart Healthy, Low Cholesterol, Low Saturated Fat

  1. Ingredients & Instructions
  2. Nutritional Information
  3. Dietary Considerations

Ingredients

  • 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
  • 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

Recipe Directions:

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.

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.

Serve on a bed of spinach and radicchio, garnished with slices of red onion.

Serving per recipe:

5 servings, about 2 cups each

Amount per serving:

  • Calories: 306
  • Carbohydrates: 46 g
  • Carbohydrate Servings: 2 1/2
  • Cholesterol: 31 mg
  • DietaryFiber: 6 g
  • Fat: 7 g
  • Monounsaturated Fat: 2 g
  • Potassium: 696 mg
  • Protein: 19 g
  • Saturated Fat: 2 g
  • Sodium: 838 mg
  1. Good Source of Fiber
  2. Heart Healthy
  3. Low Cholesterol
  4. Low Saturated Fat

Other Dietary Considerations:

  • Diabetes Appropriate