Spring Pasta Salad with Ham
Yield: 6 servings
Ingredients:
For pasta salad:
- 1 cup pasta, uncooked
- 1 pound fresh asparagus, gently rubbed under cold running water, trimmed and chopped
- 1/3 cup grated parmesan
- 1 cup frozen peas, defrosted
- 1 cup cooked ham, diced
- 1/4 cup red onion, scrubbed with clean vegetable brush under running water, diced
- 2 Tablespoons fresh dill, gently rubbed under cold running water, chopped
For dressing:
- ¼ cup low-fat sour cream or low-fat plain Greek yogurt
- 3 Tablespoons olive oil
- 1 Tablespoon lemon zest
- ¼ cup lemon juice
- 2 teaspoons sugar
- ½ teaspoon dried thyme
- Salt and pepper to taste
Directions:
- Wash hands with soap and water.
- Cook pasta according to package directions. Rinse with cold water and set aside to cool.
- In a medium saucepan, bring water to a boil. Cook asparagus for 3 minutes. Drain, rinse with cold water and set aside to cool.
- In a small bowl, combine dressing ingredients. Stir until creamy.
- In a large bowl, combine pasta, asparagus, parmesan cheese, peas, ham, red onion and dill. Pour over dressing and stir well. Refrigerate until serving.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used: ESHA Food Processor
