Ham and Broccoli Pasta Salad with Yogurt Dressing
This is one of the most delicious ham pasta salad recipes you will ever try. It comes together with hunks of diced ham, crisp broccoli, and a tangy mustard-Greek yogurt dressing. It is a heartier version of the summer staple that feels right at home all year long.
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Servings: 10 servings
Equipment
Ingredients
- 1 pound fusilli pasta
- 4 cups chopped broccoli florets, (about 12 ounces) cut into bite-sized pieces
- 8 ounces diced ham
- 1 cup diced sharp cheddar cheese (about 5 ounces)
- 1 large red or yellow bell pepper, medium diced
- 1 small red onion, thinly sliced
- 4 cups baby spinach, about 3 ounces
- 1 1/4 cups full-fat plain greek yogurt
- 1 cup sour cream
- 3 tablespoon champagne vinegar
- 2 tablespoon whole grain mustard
- 4 teaspoons kosher salt, plus more for seasoning
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon ground black pepper
Instructions
- Bring a large pot of heavily salted water to a boil. Once boiling, add the pound of pasta and cook about 7-8 minutes. Add the 4 cups broccoli florets and cook about 1-2 minutes more or until broccoli is cooked but still retains bite. Drain well and rinse with cold water to stop cooking. Shake in the colander to get the excess water off.
- Place pasta and broccoli in a large bowl, add the 8 ounces diced ham, the 1 cup diced cheddar, the diced bell pepper, the sliced red onion, and the 4 cups baby spinach and stir to combine.
- In a medium bowl combine the 1 1/4 cups yogurt, the 1 cup sour cream, the 3 tablespoons vinegar, the 2 tablespoons mustard, the 4 teaspoons salt, 1 tablespoon rosemary, and 1/2 teaspoon black 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.
Notes
- Can I substitute the ham with another meat or make it vegetarian? Sure, you can swap the ham for cooked chicken, turkey, or salami. For a vegetarian version, try adding chickpeas, grilled tofu, or extra vegetables.
- Is this recipe gluten-free? It can easily be gluten free by swapping the pasta for gluten-free pasta.
- How can I make this spicy? Add 1/2 teaspoon (or more) red pepper flakes to the dressing.
- What kind of yogurt should I use? I prefer a full-fat (whole milk) plain Greek yogurt because it has a richer, fuller flavor but a low-fat plain Greek yogurt will also work, it will just be lighter in flavor and not as creamy.