Recipe: Fettuccine and Ham Salad

Fettuccine and Ham Salad

3/4 pound cooked ham, cut into 1/2-inch cubes
1/2 cup sliced carrots
8 ounces spinach fettuccine
1 small onion, sliced and separated into rings
1/4 cup tarragon vinegar
1 tablespoon olive oil
2 Tbsp chopped fresh basil OR 1/4 teaspoon dried basil

Cook carrots until crisp-tender; drain and cool.

Cook fettuccine according
to package directions; drain.

In a large bowl toss together ham, carrots, fettuccine and onion.

In a separate small bowl, stir together dressing of vinegar, oil and basil.

Pour dressing over fettuccine mixture; toss gently to coat. Refrigerate 1 to 2 hours. Serve cold.

Serve with dinner rolls and fresh strawberries

Servings: 4
Source: National Pork Board