Ham, broad bean and herb pasta salad

Ham, broad bean and herb pasta salad

By
From
The Frugal Cook
Serves
1-2
Photographer
Mike Cooper

I have to say I'm not big on pasta salads because they're usually too gloopy and mayonnaisey but they are a great way of dealing with pasta leftovers. And since I've been converted to ham hocks it's reminded me how tasty they can be.

Ingredients

Quantity Ingredient
200g freshly cooked pasta shapes
1 tablespoon olive oil
1 heaped tablespoon mayonnaise
1 heaped tablespoon yoghurt or sour cream
75-100g diced cooked ham, preferably from a ham hock or other ham cut off the bone
50g cooked, skinned broad beans or peas, (see recipe note)
2 tablespoons finely chopped chives
1 tablespoon parsley, (optional)

Method

  1. If you are making this with leftover pasta toss the pasta in a tablespoon of oil as soon as you can to stop it sticking, (you could then refrigerate it at this point). Mix the yoghurt or sour cream in a bowl, add the pasta, diced ham and broad beans, half the chives and the parsley. Season with salt and freshly ground pepper and toss together. Sprinkle over the remaining chives.

Note:

  • You obviously don't have to skin the broad beans but they do look better. To skin them cook them for two minutes then as soon as they're cool enough to handle just pinch the outer skin and the bright green bean inside will pop out.

Variations

  • You can also rustle up a pasta salad with a little cooked tomato sauce then add grilled or roasted vegetables such as peppers, onions and courgettes and some slivers of Parmesan or torn basil.

Thirfty tip

  • If you're saving vegetables like peas to make a salad it's better not to add butter to them. Actually, the health police would say it's better not to add butter anyway!
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