Pasta Salad with Yogurt Dressing
Boil pasta in salted water until al dente and drain. Peel carrot and cut into small cubes. Boil carrots and peas in salted water for 7 minutes and drain. Peel cucumber and finely dice. Rinse bell pepper, cut in half, remove seeds and dice small. Rinse arugula, spin dry and cut into strips. Cut ham into thin strips. Mix pasta with peas, carrots, cucumber, ham, bell pepper and arugula.
Mix together milk, yogurt and apple cider vinegar. Season with herbal salt. Pour dressing over vegetables, pasta and ham. Mix well. Add additional herbal salt, if desired. Serve sprinkled with parsley.