Corn & Capsicum Pasta Salad

by kiwi-recipes
  • 120g spiral pasta
  • 310g can corn kernels, rinsed, drained
  • 50g cherry tomatoes, halved
  • 2 spring onions ends trimmed, chopped
  • 1 celery stick, trimmed, sliced
  • 1 small red capsicum, halved, deseeded, finely chopped
  • 2 tbsp low-fat natural yoghurt
  • 2 tbsp light sour cream
  • 2 garlic cloves, crushed
  • 1 tbsp fresh lime or lemon juice
  • 2 tbsp chopped fresh flat leaf parsley
  • 2 tbsp coarsely chopped fresh coriander

Cook pasta in a large saucepan of salted boiling water until tender. Drain and refresh under cold running water. Drain again and place in a large bowl. Add corn, tomatoes, spring onions, celery and capsicum. Season with salt and pepper.

Combine yoghurt, sour cream, garlic, juice and half the herbs in a small bowl.

Drizzle dressing over salad and stir gently to combine. Sprinkle with remaining herbs.

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