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Pea and ham pasta salad

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  • High in protein
  • High in dietary fibre
  • No added sugar
  • Seafood free
  • Shellfish free
  • Sesame free
  • Peanut free
  • Nut free
  • Lactose free
  • Dairy free
  • Over 4 serves veg or fruit

This super speedy salad with baked pumpkin wedges is the perfect solution for weeknights or a busy weekend.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes, + cooling time
Pea and ham pasta salad with pumpkin mixture and onion jam

Ingredients

  • 1.3kg Kent pumpkin, seeded, cut into thin wedges
  • 2 tbs olive oil
  • 375g Coles Large Shells pasta
  • 1 cup (150g) frozen broad beans, thawed, peeled
  • 1 cup (120g) frozen baby peas
  • 200g shaved ham, torn
  • 1/2 cup (150g) Coles Whole Egg Mayonnaise with Free Range Egg
  • 2 tbs Dijon mustard
  • 1/2 cup (160g) caramelised onion jam
  • 1/4 cup chopped chives

Nutritional information

Per serve: Energy: 3853 kJ/922 Cals (44%), Protein: 33g (66%), Fat: 35g (50%), Sat Fat: 3g (13%), Carb: 105g (34%), Sugar: 32g (36%), Dietary Fibre: 19g (63%), Sodium: 1183mg (59%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 220°C. Line a baking tray with baking paper. Place the pumpkin on the lined tray. Drizzle with oil. Season. Bake for 15 mins or until tender. Cool slightly.

  2. Step 2

    Meanwhile, cook the pasta in a large saucepan of boiling water for 12 mins or until al dente, adding broad beans and peas for the last 3 mins of cooking. Refresh under cold water. Drain well. Transfer to a large bowl.

  3. Step 3

    Add the pumpkin and ham to the pasta mixture. Season and toss to combine. Transfer to a serving platter.

  4. Step 4

    Whisk mayonnaise, mustard and 2 tbs warm water in a small bowl until well combined. Season. Drizzle over the pumpkin mixture. Top with onion jam and sprinkle with chives to serve.

    Add the pumpkin and ham to the pasta mixture. Season and toss to combine. Transfer to a serving platter.

    Pea and ham pasta salad

    Pea and ham pasta salad
    • Serves4
    • Cook time15 minutes
    • Prep time10 minutes, + cooling time
    Ingredients
    • 1.3kg Kent pumpkin, seeded, cut into thin wedges
    • 2 tbs olive oil
    • 375g Coles Large Shells pasta
    • 1 cup (150g) frozen broad beans, thawed, peeled
    • 1 cup (120g) frozen baby peas
    • 200g shaved ham, torn
    • 1/2 cup (150g) Coles Whole Egg Mayonnaise with Free Range Egg
    • 2 tbs Dijon mustard
    • 1/2 cup (160g) caramelised onion jam
    • 1/4 cup chopped chives
      Description

      This super speedy salad with baked pumpkin wedges is the perfect solution for weeknights or a busy weekend.

      Method

      1. Step 1

        Preheat oven to 220°C. Line a baking tray with baking paper. Place the pumpkin on the lined tray. Drizzle with oil. Season. Bake for 15 mins or until tender. Cool slightly.

      2. Step 2

        Meanwhile, cook the pasta in a large saucepan of boiling water for 12 mins or until al dente, adding broad beans and peas for the last 3 mins of cooking. Refresh under cold water. Drain well. Transfer to a large bowl.

      3. Step 3

        Add the pumpkin and ham to the pasta mixture. Season and toss to combine. Transfer to a serving platter.

      4. Step 4

        Whisk mayonnaise, mustard and 2 tbs warm water in a small bowl until well combined. Season. Drizzle over the pumpkin mixture. Top with onion jam and sprinkle with chives to serve.

        Add the pumpkin and ham to the pasta mixture. Season and toss to combine. Transfer to a serving platter.