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Cook the pasta in salted boiling water (al dente in my case). After cooking, drain and cool the pasta (I pour cold water over it and wait a moment until it cools, then pour it through a sieve and leave until the water drains).
Dice the ham and cucumber. Grate the cheese and radishes on a grater with large holes. Drain the corn from the marinade. Finely chop the chives and dill.
Transfer everything to a bowl and mix thoroughly.
Season with salt and pepper to taste. Add mayonnaise and sour cream (yogurt) – mix again. You can leave some chives and dill to sprinkle on top of the salad.
Ready!
Enjoy!
Bring lemon and bay leaves to a boil; you can’t even begin to comprehend all the advantages.
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