Pasta salad with ham, cheese and peppers

Ingredients for 4 servings:

• 200g farfalle
• 1 m.-large pointed pepper, red
• 150 g cheese, e.g. Appenzeller or mountain cheese, strong
• 200 g cooked ham
• 1 m.-sized onion(s)
• 150 g natural yogurt, 3.5%
• 100 g mayonnaise
• 2 tbsp ketchup
• 1 tsp chili sauce, hot
• e.g. salt and pepper, if necessary some soy sauce
• 1 dash of balsamic cream (Crema Bianca)
• 1 dashes agave syrup
• ½ tsp oregano, dried
• 1 bunch dill, finely chopped

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

like mother’s

Cook the pasta according to the instructions until al dente, drain, and lightly oil it to prevent it from sticking together. Cut all other ingredients into small strips. Vegetarians can omit the ham and add a little more salt if necessary. Lightly sauté the onions in a pan until translucent, let it cool, and mix with the rest. In a separate bowl, make a dressing with yogurt, mayonnaise, ketchup, hot chili sauce, dill, oregano, crema bianca, agave syrup, and the spices. Mix the dressing well and fold into the pasta mixture. It’s best to let the salad marinate in the refrigerator for a few hours or overnight. Let the salad come to room temperature for about half an hour before serving. Perfect for a buffet, at a barbecue, or as a side dish. Delicious with bratwurst, steak, salmon, or on its own.