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Autumn Pasta Salad with Squash, Radicchio and Italian Ham

12 servings

Nutritional Facts Per Serving

9.2 g
27 g
1.8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 237
  • Fat 10.5 g
    • Saturated   3.1 g
    • + Trans 
  • Cholesterol 13 mg
  • Sodium   324 mg
  • Carbohydrate 27 g
    • Fibre   1.8 g
    • Sugars  
  • Protein 9.2 g
    • Vitamin A 34 %
    • Vitamin C 27 %
    • Calcium 11 %
    • Iron 11 %


To make the salad dressing, place the oil, vinegar, honey, mustard and sage in a small bowl and whisk to combine. Cover and refrigerate until needed.

Bring a large of pot of water to a boil. Lightly salt and then add the pasta and cook until just tender, about 8 minutes. Drain well, cool in cold water, drain well again, and then place the pasta in a large bowl. Add the squash, broccoli, radicchio, ham and cheese. Cover and refrigerate the salad until ready to serve (can be made to this point a few hours in advance). When ready to serve, add the dressing to the pasta mixture, season with salt and pepper, toss to combine, and serve.

Note: Prosciutto cotto ham is sold in our deli department display case. To parboil the squash, set in a pot and cover with 2-inches of cold water. Bring to a simmer, and simmer until the squash is just tender, but still a little firm. Drain, cool in cold water, drain again, and it’s ready to use. To blanch the broccoli, cook in boiling water 2 minutes, cool in cold water, drain again, and it’s ready to use.

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