Pasta salad indeed seems like a summer thing, an amalgam of all food groups in one chilled bowl. But as a mom who sees at least one potluck a week on my calendar, pasta salad fits in anytime of year. Switch out your more summery ingredients like tomatoes and cucumber for hearty winter fare like broccoli and ham and soon you will feel right in step with this cold-weather version of a summer classic.
The key to really good pasta salad is to not overcook the pasta. You want it to still be a little stiff when you drain it, that way it will soak up all the dressing, without becoming soggy or falling apart.
Adapted from Eating Well
Makes 8 servings as a main
1 pound penne pasta
4 cups chopped broccoli florets
8 ounces diced ham
1 large red or yellow bell pepper, medium diced
1/2 medium red onion, small diced
3/4 cup plain greek yogurt
1/4 cup sour cream
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
2 teaspoons kosher salt
1 1/4 teaspoons minced fresh rosemary
1/4 teaspoon ground black pepper
4 cups baby spinach
1. Bring a large pot of heavily salted water to a boil. Once boiling, add pasta and cook a couple minutes less than instructed on the package. Drain well and place in a large bowl. Add broccoli, ham, bell pepper, and red onion, and stir to combine.
2. In a small bowl combine yogurt, sour cream, vinegar, mustard, salt, rosemary, and pepper. Whisk until smooth. Pour dressing over pasta salad and stir until well coated. Taste and add more salt and pepper if necessary. Cover and refrigerate at least 30 minutes or up to 2 days.
3. Spread spinach on individual plates, or a large platter, top with pasta salad and serve.
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