Ham and cheese pasta salad

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Ingredients#

Bring a large pot of water to a boil and cook pasta for approximately 10 minutes or until just cooked.
Drain pasta and rinse under cold water to cool, then mix through oil to prevent sticking.
Mix the yoghurt, lemon juice and mayonnaise to make the dressing.
Chop tomato, capsicum and cucumber.
Mix the dressing, tomato, capsicum, cucumber, cheese and ham through the pasta then serve.

Tip

Portioning guidance

Portion out a reference plate for each meal size to guide your portioning:

Vegetarian: omit ham and increase cheese to 40g per serve. Add 20g canned chickpeas per serve for Years 9 and above.
Vegan: Replace yoghurt and egg mayonnaise with vegan mayonnaise and use plant-based cheese. Replace ham with canned chickpeas or cooked falafel bites in the following quantities per serve:
- Years 0 to 3: 45g
- Years 4 to 8: 60g
- Years 9 and above: 75g.
Halal: replace ham with halal certified diced roast beef or cooked chicken with a Health Star Rating (HSR) of 2 or above.
Dairy (cow's milk): replace yoghurt with extra mayonnaise. Omit the cheese and increase the ham quantity so that the total ham per serve is:
- Years 0 to 3: 30g total ham
- Years 4 to 8: 40g total ham
- Years 9 and above: 50g total ham.
Egg: use egg-free mayonnaise.
Soy: use soy-free mayonnaise.
Gluten (wheat): use gluten-free pasta.

Tip

Recipe tips

Use any seasonal non-starchy vegetables.
Swap the ham for any other cooked meats such as roast beef or smoked chicken with a HSR of 2 and above to meet the nutrition guidelines.

Product description	Pack size
Turkman pasta penne rigate	5kg
Value canola oil	3L
De Winkel plain unsweetened yoghurt	1kg
Grove lemon juice	1L
Gilmours real mayonnaise with egg	2L
Tomatoes red loose	Per kg
Capsicum red	Each
Cucumber telegraph	Each
Alpine cheese edam grated	5kg
Beehive Premier ham diced	1kg