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Introduction
In the 90s, school lunches, company lunches and even family picnics had one undisputed star: a simple, nutritious and incredibly versatile salad. This recipe has stood the test of time thanks to its perfect mix of flavours and textures. Today I'm re-proposing it with my own personal touch, to take you back to those days with a hint of nostalgia and a lot of goodness.
Ingredients
200 g short pasta (farfalle, fusilli or penne)
150 g diced cooked ham
100 g cooked peas (fresh or frozen)
1 grated carrot
100 g sweet corn
100 g diced cheese (such as Emmental or Gouda)
4 tablespoons mayonnaise
2 tablespoons Greek yogurt (optional, for a lighter note)
Salt and pepper to taste
Chopped fresh parsley (optional, for garnish)
Instructions
Cook the pasta: Bring a pot of salted water to a boil and cook the pasta until al dente. Drain, run under cold water to stop the cooking, and let cool completely.
Gather the ingredients: Meanwhile, dice the ham and cheese, grate the carrot, and drain the corn.
Toss the ingredients: In a large bowl, combine the cooled pasta, ham, peas, carrot, corn, and cheese.
Make the dressing: Combine the mayonnaise and Greek yogurt (if using), add a pinch of salt and pepper, and toss to combine.
Dress the salad: Pour the dressing over the ingredients and toss gently until smooth.
Refrigerate: Cover the salad with plastic wrap and refrigerate for at least 1 hour before serving.
Serving and storing tips
To serve: Garnish with chopped fresh parsley and serve with croutons or toasted bread.
Storage: The salad will keep in the refrigerator for 2-3 days in an airtight container. Toss before serving to redistribute the dressing.
Variations
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