Fusilli, Fennel, and Ham Salad

Name: Fusilli, Fennel, and Ham Salad
Yield: Makes: 4 servings
Ingredients: 2 small or 1 large bulb fennel or 4 ribs celery; 1 bunch fresh dill (1 cup loosely packed leaves); 1 large bunch Italian (flat-leaf) parsley (2 cups loosely packed leaves); ½ bunch scallions (green onions); 3 to 4 tablespoons balsamic vinegar; ¾ pound smoked, baked, or boiled ham, preferably 95% or more fat free; freshly ground black pepper; ¼ cup olive oil; ½ pound fusilli, penne, or elbow macaroni; Salt; 1 tablespoon capers

Preparation info

Makes:
4
servings

Difficulty
Easy

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.

Ingredients

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

Method

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.
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.
Trim and thinly slice the scallions and add them to the bowl. Rinse the pa