Broccoli, Ham & Pasta Salad

Broccoli, Ham & Pasta Salad

5 Reviews
From: EatingWell Magazine May/June 2010

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.

Ingredients 5 servings

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  • 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


  • Active

  • Ready In

  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.
  • Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 2 days.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 343 calories; 10 g fat(3 g sat); 6 g fiber; 48 g carbohydrates; 19 g protein; 98 mcg folate; 37 mg cholesterol; 14 g sugars; 4 g added sugars; 4286 IU vitamin A; 100 mg vitamin C; 118 mg calcium; 3 mg iron; 830 mg sodium; 702 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)
  • Carbohydrate Servings: 3
  • Exchanges: 1 1/2 starch, 1/2 fruit, 2 vegetable, 2 lean meat

Reviews 5

July 23, 2012
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By: EatingWell User
Great Tasted great. I didn't include the raisins, onions, yogurt, or sour cream. I needed a little extra sauce but it tasted great, far better than expected.
February 14, 2012
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By: JG
Pleasantly surprised! I was pleasantly surprised by this salad! I'm not usually into mayonnaise-based sauces, but there's so many other delicious ingredients in the sauce, that you don't even notice the mayo. I used dill in mine, and it gave it sort of a mediterranean taste. And the raisins give a perfect amount of sweetness! It's a hearty dish, but it doesn't make you feel heavy when you're through eating. I did feel there was a little something missing the first time I ate it, so the second time I added a sprinkle of sunflower seeds, and it gives it a perfect crunch! Pros: Perfect for lunch, quick to make
September 02, 2011
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By: Debbie
Could be improved slightly This recipe is delicious. I made it with a couple of modifications, though. First, the raisins are unnecessary. Dried fruit (not fresh) is mostly sugar and should be avoided by most dieters. Second, I left out the honey from the dressing. I'm a low-carb person, and it's interesting that once you remove all sugar from your diet, you lose a taste for sweets. Pros: Tasty and lots of protein Cons: Raisins and honey
September 15, 2010
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By: EatingWell User
This is an awesome pasta salad recipe! We actually forgot to buy the sour cream and white wine and it still came out fantastic! Just pour it over some spinach and you have a healthy, less than 20 minute dinner and/or lunch!
September 02, 2010
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By: EatingWell User
This is very satisfying, and you can leave out the dairy (yogurt and sour cream) and still it's great. I sub apple juice and lemon juice to extend the sauce, and you can blend up those juices with a few canned beans if you want the creamy illusion. Lower fat than using coconut milk, which also works for dairy intolerance.