BLT Pasta Salad

Ingredients

• 120g (4oz) dried pasta of choice (wholegrain rigatoni recommended)
• 4 slices of Parma ham
• 160-200g (5¾-7oz) cooked chicken breast (or any protein of choice)
• 150g (5½oz) cherry tomatoes, halved
• 8 sun-dried tomatoes, drained and roughly chopped
• 1 little gem lettuce, leaves shredded
• Salt and pepper, to taste
• 3 heaped tbsp Greek yogurt (0% or full fat)
• 1 tbsp wholegrain mustard
• Zest of 1 lemon and juice of ½ lemon
• Small handful of basil leaves, chopped
• 2 spring onions (scallions), finely chopped
• 1 tsp honey

Instructions

1. Bring a pan of salted water to the boil, add the pasta and cook according to the packet instructions. Drain into a colander or sieve (strainer) and leave to drip-dry.
2. Preheat the oven to 210°C/190°C fan (410°F) Gas Mark 6½, or the air fryer to 190°C (375°F). Place the Parma ham on a baking tray lined with nonstick baking paper and bake for 10-12 minutes, or line the air fryer basket with nonstick baking paper and air fry for 6 minutes, until crispy. Let cool, then break into pieces.
3. For the dressing, in a bowl, mix the yogurt, mustard, lemon zest and juice, basil and spring onions. Stir in the honey to combine, and add salt and pepper to taste; you want it punchy with flavour.
4. If using cooked chicken, shred it into bite-sized pieces. If using other proteins, like prawns (shrimp) or salmon, prepare them as desired. Set aside.
5. In a large bowl, combine the cooled pasta, cherry tomatoes, sun-dried tomatoes, lettuce and chicken or other protein. Add the crispy Parma ham pieces. Pour the dressing over the salad and toss to coat everything evenly.

Notes

To keep the salad from drying out, add extra dressing just before serving, especially if you are taking it to the office. If not serving immediately, store the salad in an airtight container in the refrigerator, to retain moisture.