Pasta salad with peppers and corn

Ingredients for 8 servings:

• 500 g pasta (croissants)
• 300 g peas, frozen
• 1 red bell pepper(s)
• 200 g ham, cooked
• 300 g corn kernels, from the can
• 1 bunch of mixed herbs
• 4 tbsp vinegar (herb vinegar)
• 1 tsp salt
• ½ tsp paprika powder
• ½ tsp pepper
• 1 pinch of garlic powder
• 5 tbsp oil
• 1 bunch of radishes
• 2 eggs, hard-boiled

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Cook the pasta in plenty of salted water until al dente. Cook the peas in a little salted water for 5 minutes, then drain in a colander and let cool. Clean the bell pepper and dice it finely with the ham. Drain the corn kernels. Slice the radishes. Peel and eighth the eggs. Mix the herbs with the vinegar, salt, paprika, pepper, garlic powder, and oil. Mix the cooled pasta, peas, diced bell peppers and ham, the corn kernels, and half of the radish slices with the marinade. Serve the pasta salad garnished with the remaining herbs, radishes, and eggs.