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.

Fettuccine and Ham Salad

3/4 pound fully-cooked boneless ham
1/2 cup diagonally-sliced carrots
8 ounces spinach fettucine
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

1. Cut ham into 1/2-inch cubes. Set aside.
2. Place carrots in steamer basket over water. Cook for 10 to 12 minutes or until crisp-tender.
3. Cook fettucine according to package directions. Rinse well with hot water.
4. In a large bowl combine ham, carrots, fettucine and onion.
5. 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 to 4 hours. Toss again before serving.

Serves 4.

Recipe provided courtesy of Pork: The Other White Meat.