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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. Fill a pot with water, salt it, and bring it to a boil. Cook the pasta until al dente (firm to the bite). Drain the pasta and let it drip dry.
2. 2. Peel the carrots and cut them into small cubes. Fill a second pot with salted water and bring it to a boil. Cook the carrot cubes and peas in it for 7 minutes. Drain the vegetables and let them drip dry.
3. 3. Peel the cucumber and cut it into small cubes.
4. 4. Wash the bell pepper. Cut it in half, remove the inside (core), and cut it into small cubes.
5. 5. Wash the arugula. Spin it dry, cut it into strips, and remove the tough lower stems.
6. 6. Wash the parsley. Spin it dry and chop it finely.
7. 7. Cut the ham into thin strips.
8. 8. Take a large bowl. Add the drained pasta, the cooked peas and carrots, the diced cucumber, the ham, the bell pepper cubes, and the arugula.
9. 9. Whisk the sour cream, yogurt, and apple cider vinegar in a small bowl. Season the mixture with herb salt.
10. 10. Pour the dressing over the pasta and vegetable mixture in the large bowl. Stir everything well to coat everything.
11. 11. Taste the salad and adjust seasoning with salt and spices if necessary. Sprinkle the finished salad with the chopped parsley and serve it.

Nutrition per serving

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