Ham and conchiglie salad

Ham and vegetable salad with pasta shells

Ham and conchiglie salad

Ham and conchiglie salad (with chorizo in place of ham)
Servings:	4 or 6 as an accompaniment
Calories per serving:	753
Ready in:	35 minutes
Prep. time:	20 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	25th October 2012

Best recipe review Lovely pasta salad 4.8/5 Great salad for a hot day Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 500 g conchiglie (pasta shells)
• Oil
• Garlic, crushed, to taste
• 500 g small mushrooms, wiped and sliced
• 4 rashers back bacon, chopped
• 500 g broccoli florets, steamed, drained and allowed to cool
• 100 g mange-touts, sliced lengthways
• 250 g ham (in one piece), chopped
• 180 ml vinaigrette

Method

1. Boil the conchiglie until it is al dente (see packet instructions).
2. Cool in cold water and drain thoroughly.
3. Meanwhile, heat some oil in a pan and gently cook the garlic and mushrooms until the mushrooms are soft.
4. Drain off any excess liquid and place in a a bowl.
5. To the same pan, fry the bacon until crisp and brown and pat dry with kitchen towel.
6. Add to the bowl with the broccoli, mange-touts and ham.
7. Add the vinaigrette and mix thoroughly.

Quantities

I made this for two as a main course, with much reduced quantities, below, and it was still too much. I would be inclined to reduce the pasta a little and rely upon your best judgement for the remaining quantities.

I used:

• 250g pasta
• 130g mushrooms
• 90g mange tout
• 90g chopped sliced chorizo
• 4 slices of Home smoked bacon

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