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Ham and Farfalle Salad
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Ham and Farfalle Salad

2 Hours 30 Minutes
30 Min Prep
2 Hr 30 Min Cook
Ham strips, pasta, roasted peppers, toasted pecans and parsley are tossed with a mustard vinaigrette for a colorful main-dish salad.
What You Need
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8 servings
Original recipe yields 8 servings
1/3 cup olive oil
3 Tbsp. HEINZ Red Wine Vinegar
2 Tbsp. GREY POUPON Dijon Mustard
1 large clove garlic, crushed
12 oz. farfalle (bow-tie pasta), cooked, drained (about 6 cups cooked)
12 oz. sliced cooked ham, cut into 1-1/2 inch strips (about 2 cups)
1 jar (7 oz.) roasted red pepper s, drained, sliced
1/2 cup PLANTERS Chopped Pecans, toasted
1/4 cup coarsely chopped fresh Italian parsley
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Let's Make It
1
Beat oil, vinegar, mustard and garlic with wire whisk until well blended.
2
Combine remaining ingredients in large bowl. Add vinaigrette; toss to coat. Cover.
3
Refrigerate at least 2 hours to allow flavors to blend. Remove from refrigerator and let stand at room temperature 30 min. before serving.
Kitchen Tips
Substitute
Prepare as directed, using GREY POUPON Country Dijon Mustard.
Nutrition
Calories
370
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 790mg
34%
Total Carbohydrates 35g
13%
Dietary Fibers 2g
7%
Sugars 2g
4%
Protein 16g
32%
Vitamin A
20%
Vitamin C
20%
Calcium
2%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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