John Myers
Ingredients for 6 servings:
- 750 g pasta (100% durum wheat without egg)
- 200 g salami (turkey or beef), cut into small cubes
- 200 g raw ham (beef or salmon), cut into strips
- 6 large cucumber(s), sour, cut into small cubes
- 1 bell pepper(s), red, diced
- 1 can of peas (net weight 280 g)
- 500 g yogurt
- 300 g sour cream
- 1 pinch(s) of sugar
- salt and pepper
- chili powder
- curry powder
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
Carbohydrate food combining recipe – ideal for parties/keeps well in the fridge overnight
Cook the pasta in plenty of salted water until not too al dente. Then drain and let cool. Drain the peas. Place them in a large bowl along with the salami, cucumber, diced bell pepper, ham strips, and pasta and mix. Mix the yogurt and sour cream with a pinch of sugar and season generously with salt, pepper, chili powder, and curry powder. Pour over the pasta and mix. Season well again with the spices and let it sit, covered, for at least 2 hours. Adjust the seasoning if desired. Flatbread and sliced tomatoes are delicious with this salad. Tip: If you keep the pasta salad in the fridge overnight, add more yogurt the next day and season to taste. This will make the salad nice and moist again. If you don’t eat separate foods, you can use * Cervelat salami instead of the turkey/beef salami and * cooked ham instead of the beef/salmon ham.
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