Fettuccine and Ham Salad

Fettuccine and Ham Salad


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.


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


  1. Cut ham into 1/2-inch cubes. Set aside. Place carrots in steamer basket over water. Cook for 10-12 minutes or until crisp-tender. Cook fettucine according to package directions. Rinse well with hot water. In a large bowl combine ham, carrots, fettucine and onion.
  2. 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.
  3. Chill 2-4 hours. Toss again before serving.
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