Again I haven't had this one yet, but I think it would be great for a Bring a dish! :)
Also I would use the high fiber noodles too. I usually get the ones that are only 1.00 a box, and a box will probably make this recipe 2 to 4 times! I believe it's called Smart something, or something like that. It's about 6 gms of fiber per a 2 oz serving. I think Ronzoni puts it out?
Any way, I've used the high fiber rotini in a Salmon Casserole many times, and couldn't tell the difference. And really like it!
I will definitely do this salad for myself soon,and possibly the next Pot Luck gathering...I will use Whole Wheat Rotini...
“If ever there is tomorrow when we're not together.. there is something you must always remember. you are braver than you believe, stronger than you seem, and smarter than you think. but the most important thing is, even if we're apart.. i'll always be with you.” - Winnie the Pooh
I made this for supper tonight and it is very good. Next time I think I would use a Spicy Brown Mustard instead of the prepared mustard. I don't like things hot but this needed something. DH liked it too. I buy the 7 oz. breakfast ham slices and it was perfect for this. Another supper prepared with no thoughts before an hour till dinner time.
It's always seemed to me that the challenge of a pasta salad is keeping all the flavors and textures from running together. This one features lots of crunch, along with the tangy pleasures of ham and cheese with mustard, and provides extra fun if you choose the rotini pasta that comes in different colors. Serves 4 (1 1/4 cups)
1 1/2 cups cold cooked rotini pasta, rinsed and drained 1 full cup (6 ounces) diced Dubuque 97% fat-free ham or any extra-lean ham 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese 2 cups chopped fresh broccoli 1/2 cup Kraft fat-free mayonnaise 2 tablespoons skim milk 1 teaspoon Splenda Granular 1 teaspoon dried onion flakes 1 teaspoon prepared mustard
In a large bowl, combine rotini pasta, ham, Cheddar cheese, and broccoli. In a small bowl, combine mayonnaise, skim milk, Splenda, onion flakes, and mustard. Add dressing mixture to pasta mixture. Mix well to combine. Cover and refrigerate for at least 1 hour. Gently stir again just before serving.
HINT: 1 cup uncooked rotini pasta usually cooks to about 1 1/2 cups.
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