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Pasta Salad with Crispy Ham, Field Peas and Corn Wheat, egg, dairy, nut, soy free recipe
Ingredients 1 package ham, I used Applegate Farms Slow Cooked Ham, sliced into strips 1/2 cup frozen field peas, thawed 1/2 cup frozen corn, thawed 3 cups cooked rice pasta, I used Tinkyada Little Dreams Brown Rice Pasta Coarse sea salt and fresh ground pepper, to taste 3 Tbsp extra virgin olive oil, divided
Directions 1. Heat 1 Tbsp of olive oil in a small sauté pan over medium high heat. Add ham strips and sauté until crispy, about 5 to 7 minutes. Remove from heat, cool and chop. 2. Add the pasta, field peas, corn and ham to a medium bowl. Season with salt and pepper and pour remaining olive oil over salad mixture. Toss to coat. *****Please note that when I state “allergy free” this is my attempt at gluten, egg, dairy, soy, peanut and cod fish free which are the allergies my daughter has. I am not a doctor or registered dietitian. |
