Pasta Salad with Peppers and Corn

Summary

Ingredients

• 500 g pasta (croissants)
• 300 g peas, frozen
• 1 red pepper (s)
• 200 g ham, cooked
• 300 g canned corn kernels
• 1 bunch herbs, mixed
• 4 tablespoon vinegar (herb vinegar)
• 1 teaspoon salt
• 0.5 teaspoon ½ paprika powder
• 0.5 teaspoon ½ pepper
• 1 pinch (s) garlic powder
• 5 tablespoon oil
• 1 bunch radishes
• 2 egg (s), hard-boiled

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Instructions

1. Cook the noodles in plenty of salted water until they are firm to the bite. Boil the peas in a little salted water for 5 minutes, then drain in a sieve and allow to cool. Clean the pepper and dice it with the ham. Drain the corn kernels. Slice the radishes. Peel and cut the eggs into eighths.
2. Mix the herbs with the vinegar, salt, paprika powder, pepper, garlic powder and oil.
3. Mix the cooled noodles, the peas, the pod and ham cubes, the corn kernels and half of the radish slices with the marinade.
4. Serve the pasta salad garnished with the remaining herbs, radishes and eggs.