Pasta Salad with Peppers & Goosnargh Gold
Serves 4
Ingredients
- 250g dried penne (pasta quills)
- salt
- 12 cherry tomatoes (halved)
- 125g dry cured oak smoked ham, cut into chunks
- 1 clove garlic, finely chopped
- 285g jar roasted red peppers, cut into chunks
- 280g jar roasted aubergines, cut into chunks
- a good slug (about 3tbsp) olive oil
- 180g Butlers Goosnargh Gold cheese, cut into chunks
- 2tbsp chopped chives
- small handful of basil leaves
- freshly ground black pepper
Method
- Cook the pasta according to the packet instructions in a large pan of salted boiling water.
- Drain, rinse with cold water and pour into a large bowl. Add the remaining ingredients and mix well.
