A fresh, balanced dish that proves pasta salad can be both wholesome and full of flavour. This vibrant bowl combines al dente pasta with tenderstem broccoli, sugar snap peas, cherry tomatoes and cucumber, all tossed in a zingy mustard dressing and finished with toasted sunflower seeds and premium curls of ham. Perfect for summer lunches, meal prep or picnics with flair.

For the dressing

50g natural yoghurt
1 lemon, juice and zest
2 tbsp olive oil
1 ½ tsp wholegrain mustard
Salt and black pepper

For the salad

150g pasta
100g cherry tomatoes
2 tsp olive oil
60g tenderstem broccoli
30g sugar snap peas, sliced in half lengthways
30g cucumber, thinly sliced
1 pack of Bearfield’s Deli Ham
20g sunflower seeds, toasted

1. Whisk all of the ingredients for the dressing together in a jug until well combined. Set aside.
2. Bring a large pot of salted water to the boil and cook the pasta according to package instructions. You want your pasta to be al dente, so take care not to overcook it. Drain well and rinse under running water to cool, then set aside.
3. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Place the cherry tomatoes in a baking dish and drizzle with one teaspoon of olive oil. Roast for 6-8 minutes until just softened. Allow to cool slightly, then slice the tomatoes in half.
4. In a pot of boiling water, blanch the broccoli and sugar snap peas for 2-3 minutes until tender. Transfer to a bowl of iced water for 2-3 minutes to stop them from cooking further, then drain well.
5. In a large bowl, combine the pasta, tomatoes, broccoli, sugar snap peas, cucumber and some of the dressing. Toss to combine well.
6. Divide between two serving plates. Add curls of Bearfield’s Deli Ham and sprinkle over the toasted sunflower seeds. Drizzle over the remaining dressing and finish with some cracked black pepper.