Ham, Green Bean and Cherry Tomato Pasta Salad
Preparation and cooking time: 30 minutes, or less, depending on pasta
I love cold ham in salads of any type and beans with basil is always a hit. Here, it all comes together with a lower fat/calorie dressing of half mayonnaise and half Greek Yogurt.
Ingredients:
- 1 1/4 cups pasta, bite-size, penne, 110gr, 3.9oz
- 1 tbs olive oil, 13.5gr, .48oz
- 1 thick slice deli-style ham, about 8oz, 230gr, 8.1oz
- 6oz green beans, 170gr, 6oz
- 1/2 cup cherry tomatoes - any color, 90gr, 3.2oz
- 1/4 cup mayonnaise, 59gr, 2oz
- 1/4 cup plain or Greek yogurt, 75gr, 2.6oz, Greek
- 1 tbs Dijon-style mustard, 15gr, .53oz
- 1 tbs lemon juice, 15gr, .53oz
- 2 tbs fresh chives, snipped
- 2 tbs fresh basil, snipped
Instructions:
- Cook pasta according to package directions, drain, rinse in cold water and toss with olive oil.
- Top and tail beans and cut into 1 inch lengths.
- Fill a medium saucepan 2/3 full of water and bring to a boil over high heat.
- Add beans and blanch for 3 minutes.
- While the beans cook fill a large bowl or pan 3/4 full of cold water. When the beans are done, drain and dump into the cold water. Swirl around until cool then drain and set aside.
- Cut cherry tomatoes in half.
- Cut ham into inch squares (or cubes depending on how thick) - or larger if you prefer.
- In small bowl whisk mayonnaise, yogurt, mustard and lemon juice.
- Put pasta, ham, beans, herbs and tomatoes in large salad bowl.
- Add mayonnaise dressing and toss lightly to combine - a tongs works well. Serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 1272 / 636 Total Carbohydrates: 119 / 59.5 Dietary Fiber: 18 / 9 Total Fat: 63 / 31.5 Saturated Fat: 14 / 7 Cholesterol: 162 / 81 Protein: 60 / 30 Calcium: 713 / 356.5 Sodium: 3608 / 1804 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
