Vegetable pasta salad
Description
For this salad, you don't need to cook the pasta until al dente, as is customary in Italy. Don't skimp on the dressing—after all, the juicier the salad, the tastier it is. This salad can be served warm or cold, depending on your preference. My advice: try both options.
Instructions
- 1
Step 1
1. Pour milk into a saucepan, add salt, place over heat and bring to a boil, then add the pasta. Cook the pasta until done, stirring occasionally to prevent sticking.
- 2
Step 2
2. Meanwhile, prepare the dressing: mix mayonnaise, vinegar, sugar, pepper, grate a quarter of an onion, and add it together with its juice.
- 3
Step 3
3. Drain the cooked pasta in a colander, rinse slightly, then return to the pot, add half of the dressing and mix. Let it cool completely.
- 4
Step 4
4. Peel and finely chop the vegetables, dice the ham, and chop the green onions. Mix the pasta with the vegetables and ham, then add the remaining dressing.
- 5
Step 5
5. Serve the salad immediately, garnished with green onions.