Salad with pasta, ham and dill

Ingredients:

• 1/4 medium red onion, chopped
• 2 teaspoons coarse salt, plus a little more for salting the water
• 220 gr. pasta horns (about 2 tbsp.)
• 2 tbsp. milk
• 2 tbsp. l. malt wine vinegar
• 1 tbsp Dijon mustard
• Freshly ground black pepper
• 1/3 cup olive oil
• 1/3 cup sour cream
• 170 g ham, cut into 3 cm cubes.
• 3/4 cup frozen baby peas, thawed (about 110 g)
• 2 stalks celery, with leaves, diced
• 2 tablespoons chopped fresh dill

Preparation:

1. To soften onions, soak them in cold water while you prepare the salad.
2. Bring a large pot of cold water to a boil over high heat, then season with salt. Add the pasta and cook, stirring occasionally, until almost cooked through, about 8 minutes. Drain the pasta in a colander, place it in a serving bowl, and toss with the milk. Let the pasta cool slightly while you prepare the dressing.
3. For salad dressing: In a large bowl, combine vinegar, mustard, 2 teaspoons of salt, and black pepper to taste. Whisking constantly, gradually add olive oil, starting with a few drops and then adding the rest. The dressing should be thick. Stir in the sour cream.
4. Drain the onion and add it to the pasta, then add the ham, peas, celery, and dill. Add the dressing and toss with the pasta until completely coated. Serve the salad immediately, or cover and refrigerate before serving.
5. Know-how: Why add milk? When we don't add it to a recipe, the pasta absorbs too much sauce, and the salad turns out overly sour. Adding a couple of tablespoons of milk made the salad lighter and more flavorful.