Summer Pasta Salad

• Preparation time: 15 minutes
• Cooking time: 10 minutes
• Serves 6-8 as a side dish

Summer Pasta Salad

• 375g large spiral pasta
• 1 bunch asparagus, trimmed and cut into 4cm lengths
• ½ cup sliced shallots
• 1 carrot, grated
• 310g can corn kernels, drained
• ½ cup coarsely chopped parsley
• ½ cup Copperpot Chunky Red Pepper with Cashews & Parmesan Dip
• ½ cup Praise 97% Fat Free Mayonnaise

• Place pasta into a large pot of boiling water. Three minutes before the end of cooking time add asparagus and continue cooking. Drain and rinse under cold running water. Drain well and place in a large bowl to cool, stirring occasionally.
• Add shallots, carrot, corn and parsley to pasta and asparagus; stir to combine.
• Combine dip and mayonnaise in a small bowl, then stir through pasta. Serve with barbequed meat or fish.