Salade de pâtes à la française – pasta salad with ham and peas Recipe
French-style pasta salad with ham, peas and a simple yogurt–mustard dressing is a picnic and office-lunch classic. It’s filling but not heavy, and thanks to Dijon mustard it has a distinct, slightly spicy character. It’s a bit like a Polish pasta salad, but with a bolder, more French-style dressing.
France
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🌙
Supper
🍿
Snack
🎉
Party
🌿
Mild
Salty
Creamy
Filling
Fresh
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Servings
4
Ingredients
- bow-tie pasta or another short pasta - 250 g
- cooked ham in a block, diced - 150 g
- frozen peas - 150 g
- yellow cheese in a block, e.g. Emmental or Gouda, diced - 100 g
- fresh cucumber medium, diced - 1 piece
- chives chopped - 3 tablespoons
- thick plain yogurt for the dressing - 150 g
- mayonnaise - 2 tablespoons
- Dijon mustard if you prefer it milder, use 2 teaspoons - 1 tablespoon
- lemon juice - 1 tablespoon
- salt to taste
- black pepper to taste
Main Ingredient:
pasta
Preparation
- Cook the pasta in plenty of salted water according to the package instructions, but reduce the cooking time by about 1 minute so it is slightly al dente. Drain and rinse under cold water to stop the cooking, then drain very well.
- Bring water to a boil in a small pot, add the frozen peas and cook for 2–3 minutes, until soft but still firm and bright green. Drain and rinse under cold water.
- Dice the ham and cheese into small cubes. Wash the cucumber; if the skin is thick you can peel it, then cut it into cubes similar in size to the cheese.
- In a large bowl, combine the cooled pasta, peas, ham, cheese, cucumber and chopped chives.
- In a separate small bowl, mix together the yogurt, mayonnaise, mustard, lemon juice, a pinch of salt and pepper. Stir until the dressing is smooth and uniform.
- Pour the dressing into the bowl with the pasta and other ingredients. Gently but thoroughly mix so the dressing evenly coats all the components.
- Taste the salad and adjust the seasoning with additional salt, pepper or lemon juice if needed.
- Refrigerate the salad for at least 20–30 minutes so the flavors meld and the salad chills slightly. Serve well mixed, optionally sprinkled with extra chives.
Storage
In fridge:
3 days
Freezing:
No
Sałatkę przechowuj w lodówce w szczelnym pojemniku do 3 dni. Przed podaniem zamieszaj, bo sos może opaść na dno; jeśli wydaje się zbyt gęsta, dodaj łyżkę jogurtu.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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