Three-colour vegetable pasta with ham

300 g Olymel ham, cut into wide strips

4 cups three-colour vegetable pasta, cooked “al dente”

6 stalks asparagus, blanched and cut in half

½ onion, thinly sliced

½ red pepper, thinly sliced

1 large Italian tomato, cut into half slices

1 clove garlic, finely chopped

45 ml olive oil

2 tablespoons flat parsley, chopped

8 leaves fresh basil, slivered (optional)

Salt and fresh ground pepper