Fresh Ham and Pasta Salad

Serves 8


185 ml (¾ cup) Piller's Black Forest Ham, chopped
500 ml (2 cups) uncooked fusilli pasta
375 ml (1 ½ cups) fresh asparagus, trimmed and chopped
250 ml (1 cup) cherry tomatoes, cut in half
4 fresh corn cobs
125 ml (½ cup) red onion, chopped
375 ml (1 ½ cups) mayonnaise
30 ml (2 Tbs.) apple cider vinegar
15 ml (1 Tbs.) grainy Dijon mustard
Salt and pepper, to taste

Cook pasta according to package directions and reserve. Peel corn cobs, leaving one layer of husk. Grill on the barbecue at high heat for 10-15 minutes, turning occasionally until corn is charred and kernels are tender. Allow to cool; remove kernels with a knife and place in large bowl. Cook asparagus 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. In a bowl, whisk together dressing ingredients and toss into pasta mix. Season to taste.