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

  1. 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.

  2. Combine the mayonnaise, sour cream and lemon juice in a bowl. Season well with pepper.

  3. 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.

  4. 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