Preparation: 15 mins Cooking: 12 mins Serves: 4
200g dried mini bow-tie pasta
2 sticks celery, trimmed and chopped
2 Lebanese cucumbers, diced
1 green onion (shallot), trimmed and thinly sliced
350g mixed small tomatoes (tomato medley), halved
200g sliced leg ham, chopped
1 baby cos lettuce, trimmed and chopped
Yoghurt mayo dressing:
¼ cup Greek-style natural yoghurt
¼ cup kewpie mayonnaise
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 dry.
Step 2: Combine pasta, celery, cucumbers, green onion, tomatoes, ham and lettuce in a large bowl.
Step 3: To make the yoghurt mayo dressing, whisk yoghurt, mayonnaise and salt and pepper to taste in a bowl. Drizzle mixture over pasta salad. Gently toss to combine and serve.