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.
- 1 pound fusilli pasta
- 4 cups chopped broccoli florets, cut into bite-sized pieces
- 8 ounces diced ham
- 1 large red or yellow bell pepper, medium diced
- 4 scallions, thinly sliced or 1/2 medium red onion, small diced
- 4 cups baby spinach
- 3/4 cup plain greek yogurt
- 1/4 cup sour cream
- 3 tablespoons white wine vinegar
- 1 tablespoon whole grain mustard
- 2 teaspoons kosher salt
- 1 1/4 teaspoons minced fresh rosemary
- 1/4 teaspoon ground black pepper
- Bring a large pot of heavily salted water to a boil. Once boiling, add pasta and cook about 7-8 minutes. Add broccoli florets and cook about 2 minutes more. Drain well and rinse with cold water to stop cooking. Place in a large bowl, add ham, bell pepper, onion, and spinach and stir to combine.
- 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 before serving.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 180Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 535mgCarbohydrates: 26gFiber: 4gSugar: 3gProtein: 13g
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