Creamy Bacon Pasta salad
Ingredients
250g dried fusilli pasta
1/2 cup whole egg mayonnaise
1/3 cup sour cream
1/4 cup fresh lemon juice
200g rindless bacon, chopped
1 red capsicum, deseeded, chopped
420g can corn kernels, drained
2 green spring onions, trimmed, sliced, plus exra to serve
A pinch of pepper
Directions
Cook the pasta in a large saucepan of boiling water following packet directions or until cooked to your liking. Drain and transfer to a bowl.
Combine the mayonnaise, sour cream and lemon juice in a bowl. Season well with pepper.
Cook the bacon in a non-stick frying pan over medium - high heat for 5 - 7 minutes or until crisp. Drain on a paper towel.
Toss 3/4 of the dressing through the pasta. Add the bacon, capsicum, corn and spring onions. Toss to combine. Drizzle with the remaining dressing and sprinkle with extra spring onions.
Notes:
Use gluten free pasta. Swap the capsicum for carrot