Fettuccine and Ham Salad

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

Cut ham into 1/2-inch cubes. Set aside. Place carrots in steamer basket over water. Cook for 10 to 12 minutes or until crisp-tender. Cook fettuccine according to package directions. Rinse well with hot water. In a large bowl combine ham, carrots, fettuccine and onion. For dressing, in a screw-top jar combine vinegar, oil, tarragon and basil; cover and shake well. Pour over fettuccine mixture. Toss gently to coat. Chill 2 to 4 hours. Toss again before serving. Serves 4.

Recipe courtesy of Pork: The Other White Meat.