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Ham, broccoli and tomato pasta salad recipe

Ham, broccoli and tomato pasta salad recipe



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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Broccoli salad

A vibrant pasta salad that is packed full of flavour. Enjoy as a side dish or main course.

14 people made this

IngredientsServes: 8

  • 85g uncooked tri-colour fusilli pasta
  • 450g chopped ham
  • 140g broccoli florets
  • 85g chopped red onion
  • 5 tablespoons caster sugar
  • 3 tablespoons mustard
  • 1 1/2 teaspoons salt
  • 300ml vegetable oil
  • 75ml distilled malt vinegar
  • 150g halved cherry tomatoes

MethodPrep:20min ›Cook:10min ›Extra time:2hr chilling › Ready in:2hr30min

  1. In small bowl, whisk together sugar, mustard and salt until well blended. Whisk in oil, a small amount at a time. Whisk in vinegar, a small amount at a time. Set dressing aside.
  2. Cook pasta according to package directions. Drain, rinse with cold water and drain again. Transfer to large bowl.
  3. Add ham, broccoli and onion to the pasta. Toss lightly with dressing to coat evenly. Cover and refrigerate at least 2 hours. Garnish with tomatoes.

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Reviews & ratingsAverage global rating:(15)

Reviews in English (13)

by BJOHNSONB

I thought this salad was very good although I ended up with way too much dressing. I added more pasta - all in all about 8 oz. which made it much better.-30 Sep 2002

by KAYLEENG

I love this salad! I have made it several times and each time everybody likes it. I always have to give them the recipe. Thanks for the great salad recipe.-29 Jul 2000

by I Love to Eat

I found this to be much too salty. It could also use some yellow peppers for color and to add to texture and reduce the saltiness in every bite.-25 Jun 2006


  • 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
  • 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 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 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
  • 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.

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


Pasta Salad With Peas And Ham Recipe

Growing up I absolutely loved the boxed Italian pasta salad kits. They actually tasted rather good and were easy for young me to make.

As I&rsquove gotten older I&rsquove really enjoyed breaking out of the box (I&rsquom so punny) and trying different pasta salad combinations like my macaroni salad with cucumber and radish recipe.

We had bought an extra ham when it was on sale for Easter and I cooked it recently with my super delicious brown sugar ham glaze. Even though it&rsquos just the two of us I love cooking hams because they&rsquore usually under $2 a pound on sale and the ham leftovers can be used in so many delicious ways.

Mr. Savvy kept asking me to make a pea and ham pasta salad so when I made my heavenly spareribs for Memorial Day I decided to make the pasta salad as a side. I wasn&rsquot sure how it would taste using the ham that had been glazed but it was actually a great combo.

I paired it with peas, hard-boiled eggs, and a few other veggies. I also think some small chunks of cheddar cheese would be great in this ham pasta salad but I didn&rsquot have any on hand at the time.

I made it using my favorite creamy pasta salad dressing but it&rsquos also really good with the traditionally used ranch dressing.

I used ditalini pasta because I love that it&rsquos short and round so it really soaks up and holds whatever dressing you use. I must admit I&rsquom also a big kid that loves stacking it up on the tines of the fork.

The pasta salad can, of course, be made with macaroni, rotini, penne, or whatever your favorite shape of pasta is for pasta salad.

Here&rsquos my favorite colander to drain pasta with and I also use this container to mix up the pasta salad and refrigerate it in. This knife is SO affordable but works so well.

Pasta Salad With Ham And Peas Recipe

It&rsquos a really filling pasta salad since it&rsquos packed with veggies and protein. Mr. Savvy really loved it and couldn&rsquot stop eating it.

I really enjoyed it as well so we even had the leftovers by itself for dinner one night. So, so good.


Ham Pasta Salad

This pasta salad made with ham is a southern classic for sure and great for a potluck or church supper any time of year. Very simple, but a true favorite of mine.

If you don't have leftover ham or ham that you've previously frozen, just pick up a ham steak from the meat department, or ask the deli to slice you a 1/4 to 1/2 inch slice of ham. As far as pasta, while elbow macaroni is the most traditional for this one, vary the type of pasta that you use according to what you have on hand. I used farfalle (bow tie) because I had an open box in the pantry, but pretty much any medium cut pasta you favor for pasta salads is fine.

As always with pasta salads, lots of add-ins work well here too of course, so use your favorites. Things like chopped, boiled eggs, sweet or sour chopped pickles or pickle relish, chopped red, orange, green or yellow sweet bell peppers, jalapeno peppers, black or green olives, frozen, thawed peas, or peeled and chopped cucumber, are a few good choices you may enjoy. Here's how to make it.

Check out more of my pasta salad recipes on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Ham Pasta Salad

  • 1 pound of your favorite medium cut pasta (bowties, medium shells, elbow macaroni, rotini), cooked
  • Drizzle of olive oil
  • 2 cups of chopped ham
  • 1/2 cup of chopped celery
  • 1/2 cup of chopped Vidalia or other sweet onion
  • 1 green onion , sliced
  • 1 cup of shredded or cubed cheddar cheese
  • 1 cup of grape or cherry tomatoes , sliced
  • 2 tablespoons of pickle juice , optional
  • 1 cup of mayonnaise
  • 1/4 cup of milk
  • 1 packet of dry ranch dressing mix
  • Salt and pepper , to taste
  • Optional Add-ins: Chopped boiled eggs , sweet or sour chopped pickles, or pickle relish , chopped red, green or yellow sweet bell peppers , jalapeno peppers , black or green olives , frozen peas , peeled and chopped cucumber .

Cook macaroni noodles according to package directions rinse and drain. Drizzle lightly with the olive oil. To the pasta add the ham, celery, Vidalia onion, green onion, cheese and sliced tomatoes, along with any additional add-ins toss and set aside.

In a separate bowl, whisk together the pickle juice, mayonnaise, milk, ranch seasoning mix, and salt and pepper. Pour over the macaroni and toss to coat thoroughly taste and adjust seasonings. Refrigerate several hours or overnight. Toss before serving, adding additional milk up to 1/4 cup, if needed to moisten.

Cook's Notes: I usually wait to add my tomato just before serving, as the juices tend to water down the salad. May substitute 1 cup of homemade or commercial Ranch dressing. May also use 2 cups of chopped or shredded cooked chicken, or other proteins such as crab, imitation crab and shrimp, in place of the ham.

Check These Recipes Out Too Y'all!

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Cook the pasta in a pan of boiling salted water according to the packet instructions. Drain and set aside

Heat a frying pan until hot. Add the Parma ham and fry until crisp. Transfer half the ham onto a plate and set aside. Add the mushrooms to the pan and fry for 2 minutes. Add the crème fraîche and bring to the boil. Add the pasta, Parmesan and parsley and toss over the heat. Season well with salt and pepper.

Serve with a green salad and crunchy bread.

Recipe Tips

If you want to use reduced fat crème fraîche, just stir it through at the end of cooking otherwise it will split. For special occasions, add a pack of asparagus tips to the pasta four minutes before the end of cooking time, then drain with the pasta.


Ham, broccoli and tomato pasta salad recipe - Recipes



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Family recipes. Aren't they just the best?

Today's recipe happens to come from my sister, Shannon. She is the genius behind quite a few recipes here at the blog including Chicken Pot Pie, Almond Banket Bars, Peas and Potato Soup and French Dressing Potato Salad!


In addition to creating these recipes, she also has an amazing blog called The 'Sota Stitcher! She writes about stitching, crafting, photography and travel.

Shannon is so very talented and I hope you stop over and visit her!




Preparation

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs), adding the broccoli during the last 4 minutes of cooking. Drain the pasta and broccoli and rinse under cool water shake off the excess. Remove the broccoli and pat dry.

Whisk the mayonnaise, buttermilk, 1/4 cup chives, the parsley, half of the lime juice, 1/4 teaspoon salt, and pepper to taste. Toss the pasta and a few tablespoons of the dressing in a medium bowl.

Assemble the salad: Toss the avocados with the remaining lime juice in a large glass serving bowl and season with salt arrange in an even layer. Top with layers of the ham, broccoli, pasta, cheese, lettuce and tomatoes. Drizzle some of the remaining dressing on top and sprinkle with the remaining 1 tablespoon chives, or cover and refrigerate the salad and dressing separately up to 6 hours. (Bring to room temperature before serving.)


This Chinese restaurant staple may not be regarded as pasta salad, but it is a mix of noodles and ingredients such as cucumber served cold. A recipe from The New York Times resembles a takeout version but is cheap, tasty, and easy to make, although it might be tough to find fresh Chinese egg noodles if there's no Asian market nearby. Some reviewers up the vegetable ante by adding broccoli or radishes.

11 / 17


Chopped Broccoli, Ham, and Swiss Mason Jar Salad

Are you ready for another mason jar salad? I hope so because I have been a mason jar making mama lately.

Using broccoli in one of my mason jar salads has been a goal of mine for a couple months now. However, I have been too lazy to chop the broccoli. Yep that is probably a whole new level of laziness but it is what it is. Anyway, I finally mustered up the energy to chop up some broccoli and guess what? No surprise here but it barely took any energy at all and was actually quite easy. Gotta love the power of just doing it.

My inspiration for this mason jar salad came from a Broccoli, Ham, and Pasta Salad recipe by Eating Well. Instead of making the dressing I decided to use Wegmans yogurt coleslaw dressing (you can find it in the produce section). One of these days I just need to make the dressing. I know it is better to do it that way but just like chopping the broccoli I feel like it is too much work. But it’s probably not. Okay the next mason jar salad will be made with homemade dressing. I promise.

After the dressing I layered the mason jar with red peppers, chopped broccoli, ham, swiss cheese, pasta, and an arugula/spinach/radicchio salad blend. I decided to leave the red onion out this time around because I was just not feeling onion this week. But if you want it then add it in.

I want to point out that to keep the salad clean(er) I purchased organic deli ham for this salad. I had them slice it a little on the thick side so I could chop it up.

Last tip I want to give is with the amount of dressing to use. I used 3 tablespoons of dressing in each of the salads. That seems to be enough dressing but because it is thicker it takes a little effort to get it all out of the bottom and into the bowl – vinaigrettes seem to slip right out. Once you get it into the bowl mix it real good with your fork and you will be good to go.


Yes, please do! Greek Pasta Salad tastes better the next as the delectable Sun-Dried Tomato Feta Pesto infuses every pasta/veggie cell with its serious mouthwatering deliciousness.

The fact that this Greek Pasta Salad tastes even better after being stashed in the refrigerator is a huge prep ahead advantage. It tastes great for days, which means you can make it days ahead of time!

  • When you are ready to serve, you may need to add additional olive oil to loosen up the salad, but I haven’t found this necessary.
  • You can make the base of the pasta salad, toss it with dressing and store veggies in airtight containers until ready to serve. This allows you create a pasta salad bar so different guest or family members can add certain toppings. I recommend only leaving out the controversial toppings not everyone loves as these toppings will miss out on being bathed and marinated in the wonderful dressing.

Watch the video: Σαλάτα του σεφ - Salata tou chef -