|Photo:Pasta salad recipe|
Ingredients (serves 4)
250g spiral pasta
3 cobs corn, kernels removed (see note)
250g green beans, trimmed, cut into 3cm pieces
250g lean leg ham, cut into short strips
1 red capsicum, cut into thin strips
3 ripe tomatoes, chopped
1/4 cup flat-leaf parsley leaves, finely chopped
1 small avocado, peeled, stone removed, chopped
1/4 cup 99% fat-free salad dressing
Cook pasta in a large saucepan, following packet directions, until just tender. Drain. Transfer to a large bowl.
Bring a small saucepan of water to the boil. Add corn and beans. Cook for 1 minute or until beans are bright green. Drain. Rinse under cold running water to refresh. Drain. Pat dry with paper towel.
Add corn, beans, ham, capsicum, tomato and parsley to warm pasta. Toss until well combined. Add avocado, dressing and salt and pepper. Toss gently to combine. Serve.
Note: You could use 2 1/3 cups frozen corn kernels instead. Tip: For a creamy, low-fat dressing, whisk fat-free salad dressing with 1/4 cup low-fat yoghurt and pour over pasta salad.
Super Food Ideas - February 2006, Page 31
Recipe by Alison Roberts