Pasta Salad

Ingredients - serves 4 - 6.5 points per serve

• 250g spiral pasta
• 150g frozen corn kernals
• 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
• 150g avocado, peeled, stone removed, chopped
• 200ml 99% fat-free Ceaser salad dressing
  

Method

• 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.
  

Tips:

• For a creamy, low-fat dressing, whisk fat-free salad dressing with 1/4 cup low-fat yoghurt and pour over pasta salad.