Preparation steps
1. 🔥 Bring a pan of salted water to a boil and cook the pasta for 8 to 10 minutes until al dente.
2. ❄️ Once cooked, drain and run under cold water to stop the cooking and prevent sticking.
3. 🥣 In a large bowl, combine the cooled pasta, ham, corn, cucumber, and bell pepper.
4. 🥄 In a bowl, emulsify the mayonnaise, yogurt, lemon juice, a pinch of salt, and a twist of the pepper mill.
5. 💦 Pour this dressing over the salad, add the chopped parsley, and mix gently to coat all the ingredients.
6. ⏲️ Let it sit in the refrigerator for 10 minutes before serving so that the flavors blend well.
Tip to make this recipe easier:
prepare the vegetables and cubed ham the day before and store them separately in the refrigerator to save time on the day of.
Ingredient swap:
replace the ham with 150g of diced roast chicken or flaked canned tuna to vary the protein.
Cooking tip
: Do not overcook the pasta: keep it firm (al dente) so that it retains its firmness and flavor after cooling.
