Pasta salad with vegetables, egg and ham

Ingredients for 1 servings:

• 100 g spaghetti
• 1 spring onion(s)
• 2 cherry tomatoes
• ¼ bell pepper(s)
• ½ slice(s) cooked ham
• 1 egg(s), hard-boiled
• 5 leaves of arugula
• Cheese
• 1 tbsp pine nuts, roasted
• 4 tbsp low-fat yogurt
• 2 tbsp mayonnaise
• 2 tsp relish (cucumber relish)
• 1 dashes lemon juice
• 1 dash of ketchup
• salt and pepper
• Paprika powder
• oregano
• curry powder

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 50 minutes

for picnics, work or on the go

Cook the spaghetti al dente according to the package instructions. Chop the salad ingredients very finely. Toast the pine nuts in a pan without fat. Mix all ingredients. Mix the dressing ingredients and season generously to taste. Toss with the salad. Let it sit for several hours or overnight. If the pasta salad is too dry the next day, thin it out slightly with cream or mayonnaise. Ladle the salad into three 250 ml jars.