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🍝 Colorful Pasta Salad with Ham and Vegetables

764 kcal · 30 min · 4 servings

Ingredients

• 400 g spiral pasta
• 1 bunch spring onions
• 200 g cocktail tomatoes
• 1 bunch young carrots
• 200 g beer ham (or cooked ham in slices)
• 1 bunch flat-leaf parsley
• 30 g butter
• 1 tsp sugar
• salt
• 150 g sour cream
• 0.5 tsp medium-hot mustard
• 2 tbsp ketchup
• 2 tbsp lemon juice
• 2 tbsp olive oil
• chili powder
• 2 tbsp freshly squeezed orange juice
• salt
• freshly ground pepper

Instructions

1. 1. Boil a large volume of water with plenty of salt.
2. 2. Cook the pasta al dente according to the package instructions.
3. 3. Drain the pasta in a colander.
4. 4. Rinse the pasta with cold water to stop the cooking process.
5. 5. Let the pasta drain well.
6. 6. Wash the carrots and peel them.
7. 7. Slice the carrots diagonally.
8. 8. Place the carrot slices in a pot with a little water, salt, and sugar.
9. 9. Add a piece of butter.
10. 10. Simmer the vegetables for about five minutes until tender-crisp.
11. 11. Let the carrots cool down completely.
12. 12. Clean the spring onions and wash them.
13. 13. Slice the spring onions into fine, diagonal rings.
14. 14. Wash the cocktail tomatoes.
15. 15. Halve the cocktail tomatoes.
16. 16. Cut the beer ham into thin strips.
17. 17. Wash the parsley.
18. 18. Pat the parsley dry with a kitchen towel.
19. 19. Remove the thicker stems from the parsley.
20. 20. Chop the parsley leaves finely.
21. 21. Place the sour cream in a bowl.
22. 22. Season the sour cream with salt, pepper, and mustard.
23. 23. Mix the ingredients well together.
24. 24. Taste the sauce and adjust with lemon juice.
25. 25. Add the oil to the sauce while stirring continuously.
26. 26. Continue stirring until a smooth, creamy sauce forms.
27. 27. Mix ketchup, chili powder, and orange juice into the sauce.
28. 28. Gently mix all the prepared salad ingredients.
29. 29. Pour the finished sauce over the salad.

Nutrition per serving

• kcal: 764
• Protein: 22 g · Fett/Fat: 34 g · Carbs: 91 g