Picnic Pasta Salad - cooking recipe

Ingredients

8.75 oz penne pasta
8.75 oz broccoli, cut into florets, blanched until just tender
2 thick slices ham, cut into strips
8 None pitted black olives, halved
2 stalks celery, sliced
2/3 cup mayonnaise
2 tsp Dijon mustard
2 None roasted red peppers in oil, drained, cut into strips
2 tbsp freshly snipped chives, to garnish

Preparation

Cook penne in boiling, salted water until al dente. Drain, rinse under cold water and drain again. Toss with broccoli, ham, olives and celery. Combine mayonnaise and mustard and season. Toss with pasta to coat. Cover and chill for 30 mins.
Serve salad topped with roasted pepper strips and sprinkled with chives.