Salad with pasta, ham and dill
Votes: 2
Time: 28 min.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
This dish is ready to serve in just 30 minutes, featuring classic picnic ingredients like peas and ham. The warm salad is dressed with a mustard and sour cream dressing for a particularly tangy flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 medium red onion, chopped
- 2 teaspoons coarse salt, plus a little more for salting the water
- 220 gr. pasta horns (about 2 tbsp.)
- 2 tbsp. milk
- 2 tbsp. l. malt wine vinegar
- 1 tbsp Dijon mustard
- Freshly ground black pepper
- 1/3 cup olive oil
- 1/3 cup sour cream
- 170 g ham, cut into 3 cm cubes.
- 3/4 cup frozen baby peas, thawed (about 110 g)
- 2 stalks celery, with leaves, diced
- 2 tablespoons chopped fresh dill
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Recipes with similar ingredients: red onion, pasta, milk, Dijon mustard, sour cream, ham, peas, celery, dill
Cooking the dish according to the recipe:
- To soften onions, soak them in cold water while you prepare the salad.
- Bring a large pot of cold water to a boil over high heat, then season with salt. Add the pasta and cook, stirring occasionally, until almost cooked through, about 8 minutes. Drain the pasta in a colander, place it in a serving bowl, and toss with the milk. Let the pasta cool slightly while you prepare the dressing.
- For salad dressing: In a large bowl, combine vinegar, mustard, 2 teaspoons of salt, and black pepper to taste. Whisking constantly, gradually add olive oil, starting with a few drops and then adding the rest. The dressing should be thick. Stir in the sour cream.
- Drain the onion and add it to the pasta, then add the ham, peas, celery, and dill. Add the dressing and toss with the pasta until completely coated. Serve the salad immediately, or cover and refrigerate before serving.
- Know-how: Why add milk? When we don't add it to a recipe, the pasta absorbs too much sauce, and the salad turns out overly sour. Adding a couple of tablespoons of milk made the salad lighter and more flavorful.
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