| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Need a change from leftover ham sandwiches? Use leftover cubed ham with this pasta salad. Serve as part of a buffet or have as a light lunch with breadsticks and fresh fruit.

Fettuccine and Ham Salad

3/4 pound fully-cooked boneless ham
1/2 cup diagonally-sliced carrots
8 ounces spinach fettucine
1 small onion, sliced and separated into rings
1/4 cup tarragon vinegar
2 tablespoons olive oil
1/8 teaspoon dried tarragon, crushed
1/8 teaspoon dried basil, crushed

1. Cut ham into 1/2-inch cubes. Set aside.
2. Place carrots in steamer basket over water. Cook for 10 to 12 minutes or until crisp-tender.
3. Cook fettucine according to package directions. Rinse well with hot water.
4. In a large bowl combine ham, carrots, fettucine and onion.
5. For dressing, in a screw-top jar combine vinegar, oil, tarragon and basil; cover and shake well. Pour over fettucine mixture. Toss gently to coat. Chill 2 to 4 hours. Toss again before serving.

Serves 4.

Nutrition Facts
Calories 398 calories
Protein 24 grams
Fat 13 grams
Sodium 1076 milligrams
Cholesterol 86 milligrams

Recipe provided courtesy of Pork: The Other White Meat.