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Broccoli, Ham & Pasta Salad

50 m


  • 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 1½ 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
    Freshly ground pepper to taste
    4 cups spinach leaves
    1 cup torn radicchio leaves


  • 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.