Pasta Salad with Peas and Cheese

Name: Pasta Salad with Peas and Cheese
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 portions
Ingredients: 300 g fusilli; 200 g canned peas; 150 g edam cheese; 150 g cooked ham; 150 g corn; 1 teaspoon salt; 3 l water; 4 tablespoons mayonnaise; 4 tablespoons plain yogurt; ground pepper; chives

Jakub SýkoraSaladCzech Cuisine x se líbilo

Pasta salad with peas and cheese is the go-to lunchbox classic that stays fresh even the next day. Fusilli gets coated in a light dressing of mayonnaise and plain yogurt, canned peas add a sweet juiciness, and cubes of Edam with ham turn it into a properly filling lunch. You can put it together in a few minutes, and it waits happily in the fridge until you head to work or out on a trip.

Příprava: 20min

Vaření: 10min

CELKOVÝ ČAS: 30min

Step by step process

Cooking the pasta

1
For the pasta salad, bring a large pot of salted water to a rolling boil, then add the fusilli and cook for about 10 minutes until tender but still springy. Drain it.
2
Rinse the cooked fusilli under cold water so it cools quickly and stops sticking. Let it drain well. Wet pasta only thins the dressing.

Preparing the ingredients and dressing

3
Meanwhile, cut the Edam into small cubes. Slice the ham into thin strips so it spreads evenly through the salad.
4
Drain the canned peas and corn. Let them dry off, because any leftover liquid waters down the salad and dulls its flavor.
5
Whisk the mayonnaise and plain yogurt until smooth, then season the dressing with freshly ground black pepper. The yogurt keeps it light.

Mixing and serving

6
Tip the cooled fusilli into a large bowl. Add the peas, corn, Edam and ham. Toss gently.
7
Pour the dressing over the top. Fold it in gently so every piece turns creamy and well coated, working from the bottom up so the soft pasta stays intact.
8
Sprinkle the salad with chopped chives. Chill it for at least an hour before serving, so the flavors have time to come together.