Warm Pasta Salad with Ham

Recipe from Lily Moore

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Cooking time: 25 min

Servings 3

This dish is a celebration of taste and a feast for the senses, a true masterpiece in the art of pasta making. The colorful medley of sautéed bell pepper, carrots, and zucchini, together with the salty ham, provide a delicious contrast to the whole grain pasta, and the chopped walnuts bring a touch of crunch and nuttiness that complements the dish perfectly.

Whole grain pasta

7,1 oz.
Carrot

1 pc.
Zucchini

1 pc.
Yellow bell pepper

2 pcs.
Walnuts

7 pcs.
Salt, pepper

to taste
Olive oil

2 tbsp.

Calories

438 kcal
Protein

6 g
Fat

19 g
Carbohydrates

57 g

Cook pasta according to package instructions in boiling water with added salt. Once done, drain the water and let the pasta cool. Transfer the pasta to a deep bowl and drizzle with a small amount of olive oil.
Wash and clean the carrots. Rinse the zucchini and bell peppers. Seed the bell peppers and cut into thin strips. Then cut the strips in half. In a preheated non-stick frying pan, fry the bell pepper strips for a few minutes without adding oil. Boil the carrots and zucchini in salted boiling water for about 10 minutes. Once done, let the vegetables cool and then cut them into small cubes.
Cut the ham into small cubes that are the same size as the vegetables. Fry the ham in a non-stick frying pan without adding oil for a few minutes. Peel and finely chop the walnut kernels. Mix the pasta with the vegetables, ham, chopped walnuts, salt, pepper, and olive oil to taste. Make sure to mix everything thoroughly.

Use extra-virgin olive oil: This high-quality olive oil will add a fruity, flavorful finish to the dish and enhance the taste of the pasta and vegetables.
Use high-quality pasta: Look for pasta that's made with durum wheat semolina, as it will cook up firm and not become mushy.