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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 25 min
Prep:: 15 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Ingredients

Kosher salt
12 ounces multigrain spaghetti
3 tablespoons red wine vinegar
2 tablespoons low-fat plain yogurt
2 teaspoons dijon mustard
2 scallions, thinly sliced
1 tablespoon chopped fresh dill (optional)
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 green bell pepper, thinly sliced
2 ounces deli-sliced ham, cut into strips
2 ounces cheddar cheese, cut into sticks
1/2 small head romaine lettuce, thinly sliced

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Drain and rinse under cold water until cool.

Whisk the vinegar, yogurt, mustard, scallions, dill, 1/2 teaspoon salt, and pepper to taste in a large bowl. Drizzle in the olive oil, whisking to combine. Add the spaghetti, bell pepper, ham, cheese and romaine; toss to combine.

Photograph by Justin Walker

Courtesy of Food Network Magazine

My Private Notes

Name: Ham-and-Cheese Noodle Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces multigrain spaghetti; 3 tablespoons red wine vinegar; 2 tablespoons low-fat plain yogurt; 2 teaspoons dijon mustard; 2 scallions, thinly sliced; 1 tablespoon chopped fresh dill (optional); Freshly ground pepper; 3 tablespoons extra-virgin olive oil; 1 green bell pepper, thinly sliced; 2 ounces deli-sliced ham, cut into strips; 2 ounces cheddar cheese, cut into sticks; 1/2 small head romaine lettuce, thinly sliced

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Ham-and-Cheese Noodle Salad

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

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How to Make Basil Pesto 03:48

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