German pasta salad with yogurt

Let’s cook

1. 01

   Cook 10.58 oz (300 g) pasta in a pot of boiling water over medium heat for 10 minutes, or as directed on the package; drain.

2. 02

   Cook 7.05 oz (200 g) frozen peas in boiling water over medium heat for 3 minutes; drain, then rinse the peas and pasta under cold water and drain thoroughly.

3. 03

   Dice 3.53 oz (100 g) pickles and 5.64 oz (160 g) cooked ham; stir 5.64 oz (160 g) plain yogurt, 2 tbsp (30 g) mayonnaise, 2 tsp (10 g) mustard and ½ tsp (3 g) salt together.

4. 04

   Toss the pasta, peas and diced ingredients with the dressing; keep chilled until serving.