Salami and sweetcorn pasta salad
350g dried pasta shells 2 cups sweet-corn kernels (fresh or frozen) 150g thinly sliced mild salami, cut into thin strips 1 cup cherry tomatoes, halved lengthways ¼ cup flat-leaf parsley leaves,
|350 g||Pasta shapes|
|2 cups||Corn kernels|
|150 g||Sliced salami|
|1 cup||Cherry tomatoes|
|¼ cup||Flat leaf (Italian) parsley|
- Cook dried pasta shells in a saucepan of boiling salted water, following packet directions or until just tender to the bite.
- Add sweet-corn kernels (fresh or frozen) to the pasta pot for the final minute of cooking. Drain pasta and corn well, then set aside to cool.
- Combine pasta and corn with remaining salad ingredients (thinly sliced mild salami, halved lenghtways cherry tomatoes, roughly chopped flat-leaf parsley leaves) . Place dressing ingredients in a small bowl and whisk to combine. Season with salt and pepper to taste.
- Pour dressing over salad, toss well to coat just before serving.