Pea and ham pasta salad

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

4

10m

Note: + cooling time

15m

Ingredients

  • 1/2 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

Method

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.

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.

STEP 3

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

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.

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.