Ham And Vegetable Pasta Salad

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Ham And Vegetable Pasta Salad

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40:00

Ingredients Yields 4 servings

For the Dressing

0.667 cup ricotta cheese low fat
2 tbsp white wine vinegar
2 tsp dijon mustard
1 medium shallots
1 pinch sea salt
1 pinch black pepper
0.25 cup olive oil
2 tbsp water
2 tbsp tarragon

For the Pasta Salad

7 oz whole wheat fusilli
6 oz ham steak (small-diced, cooked)
4 oz grape tomatoes
2 oz snow peas
0.5 cup green peas
0.333 cup, chopped red onions
1 cucumber (cut into thin half-moon slices)
1 small zucchinis (3 oz)
1 tbsp, chopped chives

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Instructions

  1. 1
    For the Dressing: Combine the ricotta cheese, vinegar, mustard, and shallot in a small food processor and season with salt and pepper. Process until smooth. With the motor running, gradually add the olive oil and process until creamy. Add the water and process to a thinner, pourable consistency.
  2. 2
    Transfer to a bowl and stir in the tarragon. (The dressing may be made 1 day ahead. Store in a sealed container in the refrigerator.)
  3. 3
    For the Pasta Salad: Cook the fusilli in a pot of boiling, salted water until al dente, 9 minutes. Drain and rinse under cold water. Transfer to a large bowl.
  4. 4
    Add the ham and next 6 ingredients (through zucchini) to the pasta. Stir in the dressing and 2 tablespoons chopped chives. Cover and refrigerate 30 minutes.
  5. 5
    Transfer the pasta salad to a serving bowl and garnish with additional chopped chives. Serve cold or at room temperature.

Step by Step Photos

step 1
Ingredients for dressing.
step 2
Prepped veggies.
step 3
Combine the ricotta cheese, vinegar, mustard, and shallot in a small food processor and season with salt and pepper. Process until smooth. With the motor running, gradually add the olive oil and process until creamy.
step 4
Transfer to a bowl and stir in the tarragon.
step 5
The dressing may be made 1 day ahead. Store in a sealed container in the refrigerator.
step 6
Cook the fusilli in a pot of boiling, salted water until al dente, 9 minutes. Drain and rinse under cold water. Transfer to a large bowl.
step 7
Chop cooked ham.
step 8
Add the ham and next 6 ingredients (through zucchini) to the pasta.
step 9
Stir in the dressing and 2 tablespoons chopped chives. Cover and refrigerate 30 minutes. Transfer the pasta salad to a serving bowl and garnish with additional chopped chives. Serve cold or at room temperature.
step 10
Loaded with sweet and crunchy fresh vegetables and hearty whole-wheat pasta and a little smoky ham this flavorful, nutritious salad makes a satisfying lunch or dinner for four to five people. And you can easily make it vegetarian by omitting the ham.

Fusilli is a short, tightly spiraled pasta, similar to rotini which you can substitute if you don't have fusilli. The spring-like shape of both pastas is great for a thick, creamy dressing because it clings to the spirals.

The dressing here uses ricotta cheese as the base, making it extra rich and creamy without adding an actual cheese taste. Make it a day ahead for even deeper herbal flavor.

Calorie Breakdown

This ham and vegetable pasta salad recipe has an estimated 472 calories per serving, with 4 servings overall.

For the Dressing Calories Fats (g) Carbs (g) Sugar (g) Protein (g)
0.667 cup ricotta cheese low fat 133 5 11 11 16
2 tbsp white wine vinegar 0 0 0 0 0
2 tsp dijon mustard 3 0 0 0 0
1 medium shallots 79 0 18 9 3
1 pinch sea salt 0 0 0 0 0
1 pinch black pepper 3 0 1 0 0
0.25 cup olive oil 477 54 0 0 0
2 tbsp water 0 0 0 0 0
2 tbsp tarragon 32 0 5 0 2
For the Pasta Salad Calories Fats (g) Carbs (g) Sugar (g) Protein (g)
7 oz whole wheat fusilli 738 5 148 7 25
6 oz ham steak 209 7 0 0 33
4 oz grape tomatoes 40 0 8 5 1
2 oz snow peas 23 0 4 2 1
0.5 cup green peas 59 0 10 4 4
0.333 cup, chopped red onions 22 0 5 2 0
1 cucumber 45 1 11 5 2
1 small zucchinis 19 0 4 2 1
1 tbsp, chopped chives 1 0 0 0 0
Recipe Overall 1,889 73 225 47 88
Per serving 472 18 56 11.9 22

More Recipes

Calories 127

Per 1 servings of 4
Protein
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Carbs
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Fat
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Fat
4.9g
Saturated Fat
1g
Cholesterol
8mg
Sodium
194mg
Carbohydrates
15.1g
Fiber
2g
Sugar
3g
Protein
5.9g
Vitamin A
266%
Vitamin C
6%
Calcium
196%
Iron
1%

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