Pasta Salad

INGREDIENTS

For the salad

1 X 450g	package penne pasta (makes 8 cups when cooked)	1
12oz	julienned Piller's black forest ham	340g
6oz.	fresh asparagus	172g
1/2 pint	(approximately 18 small) cherry tomatoes, cut in half	237g
4	cobs fresh corn	4
1/2 cup	chopped red onion	125ml

For the dressing

1 1/2 cups	mayonnaise	750ml
1 TBSP.	balsamic vinegar	15ml
1 TBSP.	sherry vinegar	15ml
1 TBSP.	dijon mustard	15ml
1 tsp.	chipotle pepper (smoked jalapenos sold in cans)	5ml
	salt and peper	125ml

Whisk all ingredients together in a bowl.

METHOD

Cook pasta according to directions on package. Drain rinse and reserve. Peel corn leaving one layer of husk on. Grill on barbecue at high heat for 10 to 15 minutes, turning occasionally until corn is charred and niblets are tender. Allow to cool then remove niblets with a knife and place in large bowl. Trim and wash asparagus and cut into 2 inch lengths. Cook in salted boiling water for approximately 2 minutes or until tender. Drain and rinse in cold water and add to corn. Add cherry tomatoes, red onion, parsley, ham and cooked pasta. Toss with the dressing and check seasoning for salt and freshly ground pepper, adding to your taste.

This recipe makes approximately 14 cups (3.5 litres) of pasta salad, great for a large family gathering or a pot luck.

NOTE Any of your favourite Piller’s ham products will work well in this recipe.