Ingredients

• Kosher salt
• 12 ounces multigrain spaghetti
• 3 tablespoons red wine vinegar
• 2 tablespoons low-fat plain yogurt
• 2 teaspoons dijon mustard
• 2 scallions, thinly sliced
• 1 tablespoon chopped fresh dill (optional)
• Freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 1 green bell pepper, thinly sliced
• 2 ounces deli-sliced ham, cut into strips
• 2 ounces cheddar cheese, cut into sticks
• 1/2 small head romaine lettuce, thinly sliced

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Drain and rinse under cold water until cool.
2. Whisk the vinegar, yogurt, mustard, scallions, dill, 1/2 teaspoon salt, and pepper to taste in a large bowl. Drizzle in the olive oil, whisking to combine. Add the spaghetti, bell pepper, ham, cheese and romaine; toss to combine.
3. Photograph by Justin Walker