Fruity Pasta Salad

Ingredients

50 g fine green beans
125 g lean cooked ham
1 pear
350 g mixed coloured pasta shapes
75 g 25% reduced-fat mature Cheddar cheese, grated
100 g peeled fresh pineapple, diced
1⁄2 small onion, finely chopped
4 tablespoons mayonnaise
4 tablespoons plain low-fat yogurt
1⁄2 teaspoon chopped pickled gherkin, or to taste (optional)
1 teaspoon caster (superfine) sugar, or to taste
juice of 1⁄4 lemon, or to taste
pepper to taste
cayenne pepper (optional)
120 g mixed salad greens, such as arugula, watercress or baby spinach
1 tablespoon sunflower oil (optional)
1⁄2 teaspoon balsamic vinegar, or to taste
2 tablespoons coarsely chopped walnuts
2 tablespoons dried cranberries (optional)

Directions

• Top and tail the green beans. Dice the ham or cut it into fine strips, if you prefer. Peel, core and dice the pear.
• Cook the mixed pasta shapes in boiling water for approximately 10–12 minutes, or according to the package instructions, until al dente. Drain and rinse the pasta in cold water, then drain again.
• Cook the beans in boiling water for about 3 minutes or until bright green and just tender, but still crisp. Drain and rinse under cold water, then drain again. Set aside.
• Combine the cooked pasta with the Cheddar cheese, ham, pear, pineapple, onion, mayonnaise, yogurt, gherkin (if using) and sugar. Add a little extra gherkin or sugar, if desired. Mix together well, then adjust the flavour of the dressing with lemon juice, pepper and cayenne pepper, if using.
• Dress the mixed salad greens with the sunflower oil (if using), the balsamic vinegar and a squeeze of lemon juice. Divide the dressed leaves among 4 plates and top with the fruity pasta salad.
• Arrange the green beans, walnuts and dried cranberries (if using) around the salad and serve immediately.

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