This super speedy salad with baked pumpkin wedges is the perfect solution for weeknights or a busy weekend.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes, + cooling time
+ cooling time
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Add the pumpkin and ham to the pasta mixture. Season and toss to combine. Transfer to a serving platter.
