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.