Summary

Ingredients

• 250 g pasta, e.. spirals
• 1 small can corn (40 g drained weight)
• 1 small Can (s) peas (40 g drained weight)
• 0.25 ¼ cucumber (s)
• 5 pickles
• 0.5 ½ small onion (s), to taste
• 350 g natural yourt, 3.5% fat
• 50 g cream
• 2 tablespoon herb vinegar
• 1 teaspoon salt
• some sugar, if you like
• 3 tablespoon oil, e.g., rapeseed oil
• 150 g Gouda cheese
• 150 g cooked ham
• 150 g tomato (s)

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Instructions

1. Put on the pasta water and bring to the boil. In the meantime, drain the corn and peas. Chop the pickles, cheese and ham and finely chop the onion. Peel the cucumber, first halve lengthways, then quarter and also cut into small pieces.
2. Mix the yogurt with the cream, herb vinegar, oil, salt and a pinch of sugar, add the vegetables - but not the tomatoes - and mix.
3. Boil the pasta until al dente and rinse with cold water, stir into the yogurt-vegetable mixture, also add the cheese and ham and mix. Let the pasta salad steep for about 30 minutes, season again to taste. Cut the tomatoes into bite-sized pieces and spread them on the pasta salad just before serving, season with salt and pepper.
4. The recipe is enough for a main meal for 3 people, as a side dish for grilling for about 6 people.