1/2 cup low-fat mayonnaise
1/3 cup nonfat plain yogurt
1/4 cup reduced-fat sour cream
3 tablespoon rice vinegar or white-wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey, or more to taste
1 1/2 teaspoon dried minced onion or dried chopped chives
1 1/4 teaspoon dried tarragon or dill
1/2 teaspoon onion salt or celery salt or 1/4 teaspoon of each
White pepper to taste
3 cup (about 6 ounces dry) cooked whole-wheat fusilli or similar pasta
4 cup (about 1 1/2 large heads) chopped broccoli florets
1 1/2 cup (8 ounces) diced ham, preferably reduced-sodium
1 large red or yellow bell pepper (or a combination), diced
1/4 cup diced red onion, plus slices for garnish
1/3 cup raisins
Freshly ground pepper to taste
4 cup spinach leaves
1 cup torn radicchio leaves
To prepare dressing: Combine mayonnaise, yogurt, sour cream, vinegar, mustard, honey, onion (or chives), tarragon (or dill), and onion salt (and/or celery salt) in a bowl until well blended. Season with white pepper. Taste and adjust seasonings, if desired.
To prepare salad: Combine pasta, broccoli, ham, bell pepper, diced onion, and raisins in a large bowl. Add dressing and toss until evenly incorporated. Cover and refrigerate to blend the flavors for at least 30 minutes and up to 2 days.
Serve on a bed of spinach and radicchio, garnished with slices of red onion.