Easy picnic pasta salad

Serves 4

A fresh, balanced dish that proves pasta salad can be both wholesome and full of flavour. This vibrant bowl combines al dente pasta with sweetcorn, roasted red peppers, broccoli, and sugar snap peas, all tossed in a pesto dressing and finished with toasted pumpkin seeds and premium curls of Brady Glazed By Hand Ham. Perfect for summer lunches, meal prep or picnics with flair.

INGREDIENTS

• 250g wholewheat pasta, cooked and cooled
• Half a head of fresh broccoli, washed and cut into florets
• 80g sugar snap peas, washed
• 1 tub of pesto
• 1 tbsp olive oil
• 100g tinned sweetcorn, drained
• 100g jarred roasted red peppers
• 60g baby spinach leaves
• Salt & pepper, to season
• 100g feta cheese, crumbled
• 1 pack (6 slices) of Brady Family Oven Baked Ham
• 30g pumpkin seeds, toasted

METHOD

1. Bring a large pot of water to the boil, add a pinch of salt, and cook the pasta according to package instructions. Your pasta should be al dente, so take care not to overcook. Drain well and rinse under cold water to allow it to cool, then set aside.
2. In a pot of boiling water, blanch the broccoli and sugar snap peas for 2-3 minutes until tender. Transfer to a bowl of iced water for 2-3 minutes to stop them from cooking further, then drain well. Slice the sugar snap peas in half lengthways.
3. In a large bowl, combine the pasta, pesto and olive oil.
4. Add the sweetcorn, jarred roasted red peppers, broccoli, sugar snap peas and spinach. Toss to combine well. Season with salt and pepper, add the crumbled feta and almost all the pumpkin seeds and toss gently again.
5. Divide between four serving plates, add delicious curls of Brady Family Oven Baked Ham and top with the remaining pumpkin seeds.