About this recipe:A refreshing light lunch, this macaroni pasta salad combines cooked ham, celery, onion, green pepper and carrots with the zip and zing of mustard and vinegar for a dish that's flavourful and filling, without being heavily so.
450g conchiglie (small shell) pasta
4 tablespoons vinegar
125g caster sugar
2 1/2 tablespoons prepared mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 sticks celery, chopped
1 green pepper, seeded and chopped
4 tablespoons grated carrots
450g diced cooked ham
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:10min › Ready in:30min
Bring a large pot of lightly salted water to the boil. Add pasta, and cook until al dente, 8 to 10 minutes. Drain pasta, but do not rinse. Let stand 5 minutes.
To make the dressing combine the mayonnaise, vinegar, sugar, mustard, salt and pepper in a bowl. Set aside.
Combine the onion, celery, pepper, carrots and ham in a large bowl. Stir in the dressing. Add the pasta and toss gently to blend all ingredients. Chill at least 4 hours before serving.