Accompanied Kathleen Brotherton column, 7-3-2013
5 cups cooked penne pasta
2 cups broccoli florets (5 ounces)
1/2 cup coarsely chopped bell pepper
2 tablespoons finely chopped onion
1 pound fully cooked ham, cut into julienne strips
1/2 cup Italian dressing
Mix all ingredients except Italian dressing in large bowl. Pour dressing over mixture and toss.
Cover and refrigerate at least 1 hour to blend flavors. Makes 6 servings.
Per serving: 380 calories; 16g fat
