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Ham and egg pasta salad

Ham and egg pasta salad

Total Time
25 min
10 min
15 min
Pasta salad makes a great all-in-one lunch, perfect for packing into a lunch box and taking to work. Keep the dressing in a separate container until you’re ready to eat.


Dry pasta

200 g, small shells variety

Frozen green peas

150 g

Green string beans

150 g


4 medium

Fresh chives

1½ tbs, snipped, plus extra to serve

Olive oil

2 tsp

Dijon mustard

½ tsp

Fresh lemon rind

1 tsp, finely grated

Lemon juice

1 tbs

Lean leg ham

90 g, fat trimmed, coarsely chopped


  1. Cook pasta in a large saucepan of boiling salted water following packet instructions, adding peas and beans for last 4 minutes of cooking time. Drain, then transfer pasta and vegetables to a large serving bowl.
  2. Meanwhile, cook eggs in a small saucepan of boiling water for 8 minutes, then drain and fill a small bowl with cold water. Add eggs to cool water for 5 minutes, then peel and cut into quarters. Set aside.
  3. Combine chives, oil, mustard, rind and juice in a small jug. Season with salt and pepper. Drizzle over pasta mixture and toss to combine.
  4. Toss ham through pasta salad, then top with eggs and extra chives to serve.


When packing this dish for lunch, keep the dressing in a separate container until you’re ready to eat.