A Peruvian family-table pasta salad. Creamy and generous, with firm pasta, tender vegetables, ham, and cheese. It has the easygoing flavor of gatherings, lunchboxes, and big serving bowls that somehow make it back to the kitchen nearly empty.
Peel the carrot and cut it into small dice; then cut the English ham and Edam cheese into similarly sized cubes. While you work, start heating the pot of water so everything moves along at the same time.
When the water boils, add most of the salt and the short pasta. Cook according to the package timing until al dente; add the carrot for the final 5 minutes and the peas for the final 2 minutes. Drain everything and briefly rinse with cold water to stop the cooking; shake the colander well until the pasta is
Turn what you find into an experience you can actually bring to your kitchen.
Transfer the pasta and vegetables to a large bowl, add the ham, cheese, mayonnaise, and remaining salt, then fold everything together until lightly creamy and evenly coated without crushing the pasta. Taste and serve chilled or at room temperature. Done! If every spoonful gets a bit of everything and the pasta still has some bite, it came out just right. 😌
