Fusilli, Fennel, and Ham Salad

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

At last, a terrific pasta salad with tomatoes. This can be made when you come home and eaten any time after that—warm, at room temperature, or chilled.


  • Salt
  • ½ pound fusilli, penne, or elbow macaroni
  • 2 small or


  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and boil until just tender, 10 to 12 minutes.
  2. Meanwhile, cut the feathery tops from the fennel and discard; core and cut the bulb into small dice or chop the celery. Place the fennel in a large serving bowl.
  3. Trim and thinly slice the scallions and add them to the bowl. Rinse the pa