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Ham and Pea Pasta Salad

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

 100 g D’Orsogna Natural Premium Ham, torn
 ½ Kent pumpkin, seeded and cut into thin wedges
 375 g Large shell pasta
 1 cup Frozen broad beans, thawed and peeled
 1 cup Frozen baby peas
 ½ cup Whole egg mayonnaise
 2 tsp Dijon mustard
 ½ cup caramelised onion jam
 ¼ cup Chives, chopped

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


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.


Add roasted pumpkin and D’Orsogna Natural Premium Ham to the pasta mixture then toss to combine.


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

Nutrition Facts

Servings 4