Pasta salad with peas and ham

Pasta salad with peas and ham


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About this recipe: You can use a variety of pasta shapes. Ideally, choose one that holds the mayonnaise well, such as bow-ties or elbow macaroni.

Lynn Lewis

Serves: 4 

  • 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
  • yoghurt mayonnaise
  • 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

Prep:30min  ›  Cook:15min  ›  Extra time:30min  ›  Ready in:1hr15min 

  1. 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.
  2. Strain peas, reserving cooking water. Cut ham into small cubes. Combine pasta, peas, ham and gherkins in a serving bowl; mix well.
  3. 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.
  4. Stir dressing into salad. Chill, covered, 30 minutes. Garnish with tomatoes and parsley sprigs.

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