Pasta salad with vegetables and ham

Name: Pasta salad with vegetables and ham
Ingredients: 1 small can of sweet corn 1 small can of fine peas 250 g pasta (I used corn) 3 pickled cucumbers 3 large slices of pork ham for the sauce: 1 egg yolk 1/2 teaspoon mustard salt to taste 100 ml oil 3 ta

Pasta/Pizza - Pasta salad with vegetables and ham by Casandra O. - Recipia

Sometimes I make this salad when I need something quick, especially if I have leftovers in the fridge or don't want to spend much time in the kitchen. It doesn't require too many special ingredients, and if I don't have the classic pasta, I use whatever type I have on hand. Last time I found I had corn pasta, not wheat, and I actually liked it in this combination. Many of the basic ingredients I usually have at home – canned goods, a few pickles, and slices of ham or other meat. Quick Info Total time: about 30-35 minutes Preparation time: 15-20 minutes Pasta cooking time: 10 minutes (or according to the package) Servings: 4 Difficulty: easy Recipe type: pasta salad, quick lunch, light dinner Ingredients 1 small can of sweet corn (approx. 140-160 g drained) 1 small can of green peas (approx. 140-160 g drained) 250 g short pasta (I used corn pasta, but any type works) 3 medium pickles 3 large slices of pork ham For the dressing: 1 raw egg yolk 1/2 teaspoon mustard salt to taste 100 ml oil 3 tablespoons soft cheese (like the cream cheese from Lidl) 3-4 tablespoons sour cream Preparation Method 1. Drain the corn and peas from the cans and rinse them under cold water. Let them drain in a colander for a few minutes. 2. Cut the pickles into small cubes. Cut the ham into cubes of a suitable size, not too small or too large. 3. Place all the vegetables and ham in a large bowl. 4. Boil the pasta in salted water, following the time on the package (for me, it took 10 minutes). After boiling, drain and rinse quickly under cold water to stop the cooking and prevent sticking. Drain well and add to the other ingredients. 5. For the dressing, in a separate bowl, mix the egg yolk with the mustard and a pinch of salt. Start pouring in the oil in a thin stream, whisking constantly until it forms a simple mayonnaise. Once you've added all the oil, mix in the soft cheese and sour cream, blending well. If you want to thin the dressing, add more sour cream to taste. Adjust salt as needed. 6. Pour the dressing over the ingredients in the bowl. Mix gently so as not to crush the pasta. The salad is ready to serve. Why I make this recipe often It's one of the quickest pasta salad options I know. It adapts easily; I can change the meat or add other vegetables if I feel like it. I make it with what I already have in the pantry or fridge, and it doesn't require any complicated steps. It holds up decently in the fridge for lunch the next day. Tips and Variations Tips Let the pasta cool completely before mixing it with the other ingredients; otherwise, it can spoil the salad's texture. If you prefer a lighter dressing, add more sour cream and a bit less cheese. Make sure the canned vegetables are well-drained; otherwise, they will release water into the salad. Substitutions The ham can be replaced with any other type of ham, cooked chicken, or even turkey breast. If you don't have creamy cottage cheese, you can use fresh cheese or even sour cream, although the taste will be slightly different. Sour cream can be substituted with plain yogurt for a similar texture. Variations You can add a finely chopped red bell pepper if you have one on hand. The salad can also be made without meat, in which case you can increase the amount of vegetables. If you have whole grain or lentil pasta, you can use them without any issues. Serving Ideas It's suitable for lunch or dinner, but also for a packed lunch for work. It can be served cold, straight from the fridge, or at room temperature. It goes well with a slice of toasted bread for those who want something more filling. Frequently Asked Questions 1. Can I use another type of pasta? Yes, any short pasta works well. It can be made with penne, fusilli, farfalle, or even macaroni. 2. What can I use instead of ham if I want a vegetarian option? Simply omit the ham or replace it with more vegetables, such as bell peppers or cooked carrots, as preferred. 3. Can I use store-bought mayonnaise instead of homemade? You can use it, but the final result will taste slightly different. You can mix store-bought mayonnaise with a bit of cheese and sour cream/yogurt for a lighter texture. 4. How far in advance can I prepare the salad? I recommend making it no more than a few hours before serving. If you keep it in the fridge overnight, the pasta can absorb the dressing and become denser, but it won't spoil. 5. Do the peas and corn have to be from a can? No, if you have already cooked peas and corn (for example, frozen and boiled), they are just as good. Just make sure they are well-drained and cooled. Nutritional Values Approximately, one serving has around 350-400 kcal. Protein: about 12-15 g, carbohydrates: 40-50 g, fats: 15-20 g. These are rough estimates and can vary depending on the type of pasta, cheese, or amount of oil used. It's a filling salad but not too heavy, especially if you adjust the amount of dressing to your liking. Storage and Reheating The pasta salad with mayonnaise-based dressing and dairy keeps well in the fridge, covered, for 1-2 days. I do not recommend reheating it; it is served cold or at room temperature. If it sits too long, the pasta can absorb the dressing and become denser, but it won't alter the taste. It's best consumed the day it was made or the next day.

Pasta salad with vegetables and ham

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