Ingredients
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500g pasta shapes of your choice
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2 cups chopped Christmas ham
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1 ½ cups chopped pineapple pieces
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½ cup halved cherry tomatoes, plus extra to garnish
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¼ cup finely chopped pickles
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1 red onion, finely diced
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1 heaped teaspoon Man Grind Salt Flakes
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Fresh cracked pepper, to season
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½ cup Colonel Mustard Dijonnaise mayo
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2 tablespoons lemon juice
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1 handful chopped fresh basil and rosemary
Directions
- Cook the pasta in a large pot of salted boiling water. When cooked, run under cold water to stop the cooking. Drain well.
Add the pasta to a large bowl with the ham, pineapple, tomatoes, pickles and onion.
Season with Man Grind and pepper and pour over theColonel Mustard and lemon juice. Toss well until everything is coated and combined.
Add the herbs, mix and serve in a large shallow bowl, garnishing with extra basil, parsley and cherry tomatoes.
Recipe Note
This one goes great on Boxing Day for a quick leftovers dinner — or jazz it up with loads of fresh herbs and it’s certainly not amiss on the Christmas table either.
