YIELDS

1 Servings

PREP TIME

15 mins

COOK TIME

35 mins

TOTAL TIME

50 mins

Ham & Roasted Pumpkin Pasta Salad

Ingredients

200 g D'Orsogna Premium Australian Ham Off the Bone, torn

300 g Kent Pumpkin, cut into thin wedges

250 g Large Pasta shells

60 g Baby Rocket Leaves

1 Red Onion, cut into wedges

1 cup Frozen Broad Beans, blanched, peeled

¼ cup Honey Mustard Dressing

1 tbsp Extra Virgin Olive Oil

Method

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with bakng paper. Place pumpkin and onion on the prepared tray. Drizzle with oil. Roast for 35 minutes, turning halfway through cooking, or until tender and golden brown. Cool slightly, cut each wedge into 3 pieces.

Meanwhile, cook pasta in a large saucepan of boiling water for 11 minutes or until tender. Drain, then refresh under cold water. Transfer to a large bowl.

Add beans, rocket, ham, pumpkin and onion to pasta and gently toss to combine. Transfer to a serving dish. Drizzle with dressing and seasoning. Serve.