Prep: about 20 minutes | Cook: about 10 minutes | Serves: 4
A great salad for picnics or the school lunch box.
200g dried mini pipe rigate pasta
1 stick celery, trimmed and chopped
2 Lebanese cucumbers, diced
250g mixed small tomatoes (like cherry,
mini roma, yellow tear drop)
1 carrot, peeled and roughly grated
200g chopped sliced leg ham
Yoghurt & Mayo Dressing
1⁄3 cup Greek-style natural yoghurt
¼ cup whole egg mayonnaise
Salt and ground black pepper
STEP 1: Cook pasta in a medium saucepan of boiling water, following packet directions, until just tender. Drain and refresh in cold water. Set aside in a colander to drain well. Place in a large bowl.
STEP 2: Add celery, cucumbers, tomatoes, carrot and ham to pasta. Whisk yoghurt, mayonnaise and salt and pepper to taste in a bowl. Drizzle mixture over pasta, gently toss to combine and serve.