Rigatoni pasta salad with roasted vegetables and honey mustard dressing




For the dressing
1 Heaped tbsp Dijon mustard (Maille)
4 tbsp Extra virgin olive oil
2 tbsp White wine vinegar
2 tbsp Runny honey
Juice ½ Lemon
Pinch sugar
Salt and pepper to taste
You will also need
15 Cherry tomatoes
1 Zucchini, sliced
6 Slices Serrano ham (Casademond)
250g Rigatoni pasta, cooked reggia (Lamb brand)
150g Greek cheese, crumbled (Emborg)
3 tbsp Whole black pitted olives
Few fresh basil leaves, chopped
100g Walnut halves, chopped


This is a very easy recipe to prepare. Start with roasting the tomatoes and zucchini. Place them in a baking tray, drizzle with olive oil and season with salt, pepper and oregano. Roast in the oven at 200`c for 15-20 minutes. Also, lay the Serrano ham slices onto a baking sheet and grill in the oven till crispy. Meanwhile, make the dressing by whisking together all of the dressing ingredients, adding in a little water if too thick. To put the salad together, place the cooked cold or hot into a large bowl and mix in the dressing to coat. Next, add in the crumbled Greek cheese, olives, chopped basil, walnuts and roasted tomatoes and zucchini. Finally, chop the crispy Serrano ham, sprinkle on top and serve.


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