Pasta Salad with Yogurt Dressing

Ingredients

• 160 g spiral pasta
• Sea salt
• 150 g Carrots
• 150 g peas (frozen)
• 125 g cucumber salad
• 1 red bell pepper
• 100 g raw turkey ham
• 0.5 bunch arugula
• 0.5 bunch Parsley
• 50 g sour cream
• 150 g plain yogurt (3.5% fat)
• 1 tbsp apple cider vinegar (15 ml)
• Herb salt

Instructions

1. 1.

   Cook pasta in a pot of boiling salted water until al dente, then drain. Peel and dice carrots. Cook carrots and peas in another pot of boiling salted water for 7 minutes, then drain. Dice cucumber.

2. 2.

   Wash the bell pepper, halve it, remove seeds, and dice it. Wash arugula, dry and cut into strips; discard lower stems. Wash parsley, dry and finely chop. Slice turkey ham into thin strips. Mix pasta with peas, carrots, cucumber, ham, pepper, and arugula in a bowl.

3. 3.

   Whisk sour cream, yogurt, and apple cider vinegar together and season with herb salt. Pour the dressing over the vegetable‑pasta‑ham mixture and stir well. Taste the salad, adjust seasoning if needed, then serve sprinkled with parsley.