Wagon Wheel Pasta Salad with Tri-Colore Wheels

Serving Size: 2-3
Prep Time:  5 minutes
Cook Time: 10 Minutes
Total Time:  25 Minutes


1/2 lb Pappardelle’s Tri-Colore Wheel Blend
1 cup very small broccoli florets
1/2 cup corn kernels, fresh or frozen
1 garlic clove, minced
1 Tbsp red wine vinegar
3 Tbsp extra virgin olive oil
1/2 tsp salt and freshly cracked black pepper
2 oz reduced-fat cheddar cheese, shredded
2 oz thick-sliced ham, cut into small cubes
1 cup cherry tomatoes, halved
1 Tbsp chopped parsley (optional)


  1. Bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 10-12 minutes or until al dente, stirring intermittently. About 30 seconds before the pasta is done, add the broccoli florets and corn kernels. Cook for 30 seconds and then drain into a colander. Run cold water over the pasta and vegetables to stop the cooking. Keep the pasta and vegetables draining in the colander while you make the dressing.
  2. Whisk together the garlic, red wine vinegar, olive oil, 1/2 teaspoon salt, and a few grinds of black pepper.
  3. Add the well-drained pasta, broccoli, and corn to the bowl, along with the ham, cheese, tomatoes, parsley and scallions, if using. Toss together. Chill in the reiterator for at least an hour before serving.