Pasta Salad with Sugar Snap Peas

Try this delicious pasta dish:

Cook pasta in salted water according to package directions until just tender. Rinse with enough lukewarm water, then drain. Cut into pieces about ten centimeters long.

Clean sugar snap peas and cook in bubbling hot, lightly salted water for two minutes, then rinse, cool and drain. Cut diagonally once or twice.

Cut tomatoes into quarters, remove stalks, squeeze out juice and seeds. Cut tomato quarters into very thin wedges and season with salt and pepper. Pluck the dill from the stems.

Stir the oil with vinegar and pepper in a large baking bowl. Turn the ribbon noodles with sugar snap peas, tomatoes and half of the plucked dill in it to the other side.

Mix the mayo with the yogurt and season with pepper. Chop the remaining dill and stir it in. Arrange the pasta salad on a large platter and spoon the sauce evenly over it.

Cut the ham into tender strips and serve separately with the salad.

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