Fusilli, Fennel, and Ham Salad from Monday-to-Friday Cookbook by Michele Urvater
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.
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Cooking tools:
- Pepper mill
- Colander
- Pot
- Stove
- Serving bowl
- Chef's knife
- Cutting board
- Spoon
Ingredients
- freshly ground black pepper
- ½ bunch scallions (green onions)
- 2 small or 1 large bulb fennel or 4 ribs celery
- ½ pound fusilli, penne, or elbow macaroni
- Salt
- ¾ pound smoked, baked, or boiled ham, preferably 95% or more fat free
- 3 to 4 tablespoons balsamic vinegar
- ¼ cup olive oil
- 1 tablespoon capers
- 1 bunch fresh dill (1 cup loosely packed leaves)
- 1 large bunch Italian (flat-leaf) parsley (2 cups loosely packed leaves)
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