Danish Noodle Salad

For the Danish Pasta Salad, steam the frozen vegetables in a little salted water in a closed saucepan over medium heat for about 6 minutes. Strain in a colander and let cool.

Cook the pasta according to package instructions until al dente.

Cut ham and pickled gherkins into small cubes.

Peel the onions and chop into rings. Mix the mayonnaise with the yogurt, lemon juice, salt, pepper, honey and chopped herbs.

Mix the salad dressing with the ingredients and let it stand for half an hour at room temperature with the lid closed.

Peel the eggs and cut them into slices. Cut the tomatoes into eighths. Serve the Danish pasta salad decorated with tomato slices and eggs.

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