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🍝 Colorful Pasta Salad with Creamy Yogurt Dressing

560 kcal · 30 min · 4 servings

Ingredients

• 160 g spiral pasta
• sea salt
• 150 g carrots
• 150 g peas (frozen)
• 125 g cucumber
• 1 red bell pepper
• 100 g raw turkey salmon 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 (à 15 ml)
• herb salt

Instructions

1. 1. Bring a pot of salted water to a boil.
2. 2. Cook the pasta in it until al dente.
3. 3. Drain the pasta and let it drip dry.
4. 4. Peel the carrots.
5. 5. Cut the carrots into small cubes.
6. 6. Cook the carrot cubes and peas in a separate pot of salted water for 7 minutes.
7. 7. Drain the vegetables and let them drip dry.
8. 8. Peel the cucumber.
9. 9. Cut the cucumber into small cubes.
10. 10. Wash the bell pepper.
11. 11. Halve the bell pepper.
12. 12. Remove the inside of the bell pepper.
13. 13. Cut the bell pepper into small cubes.
14. 14. Wash the arugula.
15. 15. Spin the arugula dry.
16. 16. Cut the arugula into strips.
17. 17. Remove the lower stems from the arugula.
18. 18. Wash the parsley.
19. 19. Spin the parsley dry.
20. 20. Chop the parsley finely.
21. 21. Cut the ham into thin strips.
22. 22. Place the pasta in a large bowl.
23. 23. Add the peas, carrots, cucumber, ham, bell pepper, and arugula to the bowl.
24. 24. Whisk together the sour cream, yogurt, and apple cider vinegar in a small bowl.
25. 25. Season the dressing mixture with herb salt.
26. 26. Pour the dressing over the pasta and vegetable mixture.
27. 27. Mix everything well together.
28. 28. Serve the pasta salad.
29. 29. Season the salad to taste if needed.
30. 30. Garnish the salad with the chopped parsley.

Nutrition per serving

• kcal: 560
• Protein: 31 g · Fett/Fat: 12 g · Carbs: 80 g