Ham, Tomato and Basil Pasta Salad

By Jamie Salter


350 g Australian sliced leg ham off-the-bone, roughly chopped

350 g dried shell or penne pasta

280 g jar marinated artichokes, drained and halved

350 g tomato medley, halved

1 small red onion, very thinly sliced

¾ cup Kalamata olives

½ cup small basil leaves

Lemon dressing:

¼ cup olive oil

1 garlic clove, finely minced

2 tbsp lemon juice

1 tsp finely grated lemon rind


Cook pasta in a large saucepan of salted water following packet directions. Drain, refresh in cold water and set aside to dry.

To make the lemon dressing, place all ingredients into a screw-top jar. Season with salt and pepper. Shake until well combined.

Place cooled pasta into a large bowl.

Add ham, artichokes, tomatoes, onion, olives and half the basil. Toss to combine.

Drizzle with the dressing and gently toss.

Spoon into a serving bowl. Scatter with remaining basil leaves and serve.

Source: Australian Pork