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

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.

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.

Chill 2-4 hours. Toss again before serving.

Serves 4

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.

Calories: 411 calories

Protein: 27 grams

Fat: 15 grams

Sodium: 1203 milligrams

Cholesterol: 49 milligrams

Saturated Fat: 3 grams

Carbohydrates: 43 grams

Fiber: 3 grams