Ingredients:

150g pasta

1 teaspoon of salt (for pasta water)

7 hard-boiled eggs, chopped

150g ham, diced

A bunch of radishes, sliced

Spring onions, chopped

120g Gouda cheese, diced

150g peas (fresh or frozen)

150g corn (canned or fresh)

3 tablespoons natural yogurt

2 tablespoons mayonnaise

1 teaspoon mustard

Salt and black pepper to taste

Instructions:

Cook the Pasta:

Bring a large pot of salted water (1 teaspoon of salt) to a boil.

Add the pasta and cook according to package instructions until al dente.

Drain the pasta and rinse with cold water to stop the cooking process. Set aside.

Prepare the Ingredients:

Chop the hard-boiled eggs into small pieces.

Dice the ham and Gouda cheese.

Slice the radishes and chop the spring onions.

Mix the Vegetables:

In a large bowl, combine the cooked pasta, chopped eggs, diced ham, sliced radishes, chopped spring onions, diced Gouda cheese, peas, and corn.

Make the Dressing:

In a small bowl, mix together the natural yogurt, mayonnaise, and mustard.

Season with salt and black pepper to taste.

Combine the Salad:

Pour the dressing over the pasta and vegetable mixture.

Toss everything together until well combined and evenly coated with the dressing.

Chill and Serve:

For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.

Serve cold as a side dish or a main course for any occasion.

Enjoy your tasty and versatile pasta salad!