A simple and delicious salad, this one is easy to make for a salad at lunch or dinner. Pop some in an airtight container for a tasty lunchbox addition!
Preparation Time: 10 minutes
Cooking Time: 20 minutes (or none if you have some leftover pasta already cooked in the refrigerator)
Makes: 2 servings
Ingredients 200g mini farfalle pasta (or your favourite type of pasta spirals)
310g can corn kernels
250g punnet cherry tomatoes
150g ham slices
1 cup of grated cheese
1/2 cup whole egg mayonnaise
Cook the pasta in a pot of salted boiling water according to the packet instructions. Drain the pasta and run under cold water, then drain again. If you already have some extra pasta leftover in the refrigerator, or have cooked pasta in advance, great! Use that instead!
Place the pasta in a mixing bowl. Add the mayonnaise and stir it through to evenly coat the pasta.
Drain the corn kernels and add these to the pasta. Toss the corn and pasta together.
Roughly chop the ham, add it to the pasta and mix through.
Add the grated cheese and toss all the ingredients together once more.
Slice the cucumber in pieces diagonally (to make larger chunks), of coarsely chop the cucumber into smaller pieces. Add these to the pasta and stir to combine.
If you are adding tomatoes, halve each cherry tomato and use them to top the pasta salad.
Divide into bowls and serve, or divide between airtight containers and pop each into a lunchbox!