You can use a variety of pasta shapes. Ideally, choose one that holds the mayonnaise well, such as bow-ties or elbow macaroni.
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300 g fusilli pasta
240 g green peas
300 g ham, in one piece
10 small gherkins in vinegar, finely diced
3 medium tomatoes, halved and sliced
few sprigs of parsley
125 g (1/2 cup) yoghurt
125 ml (1/2 cup) light mayonnaise
2 tablespoons white wine vinegar
salt and freshly ground black pepper
40g chopped fresh parsley
Directions Prep:30min › Cook:15min › Extra time:30min › Ready in:1hr15min
Cook pasta in plenty of lightly salted boiling water until al dente, following package instructions. Drain, rinse under cold running water and leave to cool. Cook peas in lightly salted water 2 to 3 minutes; leave to cool in cooking water.
Strain peas, reserving cooking water. Cut ham into small cubes. Combine pasta, peas, ham and gherkins in a serving bowl; mix well.
To make yogurt mayonnaise, whisk yogurt, mayonnaise, 4 tablespoons reserved cooking water and vinegar in a bowl until creamy and well combined. Season generously with salt and pepper. Stir in chopped parsley.
Stir dressing into salad. Chill, covered, 30 minutes. Garnish with tomatoes and parsley sprigs.