Yields1 ServingPrep Time15 minsCook Time35 minsTotal Time50 mins

Ham & Roasted Pumpkin Pasta Salad

Ingredients

 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

1

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.

2

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.

3

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.

Ingredients

 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

Directions

1

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.

2

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.

3

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.

Ham & Roasted Pumpkin Pasta Salad