Vegetable pasta salad with yogurt

Ingredients for 3 servings:

• 250 g pasta, e.g. spirals
• 1 class can/n corn (140 g drained weight)
• 1 class can/n peas (140 g drained weight)
• ¼ cucumber(s)
• 5 pickles
• ½ small onion(s), as desired
• 350 g natural yogurt, 3.5% fat
• 50 g cream
• 2 tbsp herb vinegar
• 1 tsp salt
• some sugar, if desired
• 3 tbsp oil, e.g. rapeseed oil
• 150g Gouda
• 150 g cooked ham
• 150 g tomatoes

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

light summer pasta salad with lots of vegetables, without mayonnaise

Boil the pasta water and bring to a boil. In the meantime, drain the corn and peas. Finely chop the gherkins, cheese, and ham, and finely chop the onion. Peel the cucumber, halve it lengthwise, then quarter it, and finely chop it. Mix the yogurt with the cream, herb vinegar, oil, salt, and a pinch of sugar. Add the vegetables—but not the tomatoes—and mix. Cook the pasta until al dente and refresh with cold water. Stir into the yogurt and vegetable mixture. Add the cheese and ham and mix. Let the pasta salad stand for about 30 minutes, then season to taste. Cut the tomatoes into bite-sized pieces and arrange them on top of the pasta salad just before serving. Season to taste. This recipe is enough for a main meal for 3 people, or as a side dish for a barbecue for about 6 people.