Fusilli and Cabbage Salad

Name: Fusilli and Cabbage Salad
Yield: 8
Ingredients: 1 tablespoon of salt; 3 liters of boiling water; 250 grams of fusilli pasta, spiral or shell-shaped; 1/2 cup of natural yogurt; 1/2 cup of mayonnaise; 1 tablespoon of finely chopped onion; 1/2 teaspoon of salt; 1/4 teaspoon of black pepper; 2 cups of cooked ham cubes (300g); 4 cups of finely shredded cabbage; 1 large red bell pepper, seeded and cut into cubes; 1/2 cup of chopped walnuts (optional)

1
1 tablespoon of salt
2
3 liters of boiling water
3
250 grams of fusilli pasta, spiral or shell-shaped
4
1/2 cup of natural yogurt
5
1/2 cup of mayonnaise
6
1 tablespoon of finely chopped onion
7
1/2 teaspoon of salt
8
1/4 teaspoon of black pepper
9
2 cups of cooked ham cubes (300g)
10
4 cups of finely shredded cabbage
11
1 large red bell pepper, seeded and cut into cubes
12
1/2 cup of chopped walnuts (optional)

Ingredients

1
1 tablespoon of salt
2
3 liters of boiling water
3
250 grams of fusilli pasta, spiral or shell-shaped
4
1/2 cup of natural yogurt
5
1/2 cup of mayonnaise
6
1 tablespoon of finely chopped onion
7
1/2 teaspoon of salt
8
1/4 teaspoon of black pepper
9
2 cups of cooked ham cubes (300g)
10
4 cups of finely shredded cabbage
11
1 large red bell pepper, seeded and cut into cubes
12
1/2 cup of chopped walnuts (optional)

Directions

1
Cook the fusilli pasta with boiling water and salt
2
Stir occasionally until al dente
3
Drain and rinse with cold water
4
Drain again
5
In a large bowl, mix the pasta with the remaining ingredients (except walnuts, if using)
6
Refrigerate for 2 hours or more
7
Garnish with chopped walnuts just before serving
8
Serve in 8 portions.