SEVEN-LAYER PASTA PRIMAVERA SALAD

SERVES 8. PREP 30 MINS. COOK 20 MINS

INGREDIENTS

• 4 bunches asparagus, trimmed, cut into thirds diagonally

• 230g (1 ½ cups) frozen peas

• 270g (3 cups) dried farfalle pasta

• 500g zucchini, cut into 5mm rounds

• 1 tsp dried oregano leaves

• ½ tsp dried chilli flakes

• 2 tbsp olive oil

• 80g baby spinach

• 40g (½ cup) shaved parmesan CREAMY LEMON DRESSING

• 240g (1 cup) whole egg mayonnaise

• 200ml tub sour cream

• 2 tbsp fresh lemon juice

• 2 tsp Dijon mustard

• 2 tsp finely grated lemon rind

METHOD

1 Cook the asparagus in a large saucepan of salted boiling water for 3 minutes or until just tender. Use a slotted spoon to transfer the asparagus to a colander. Refresh under cold running water. Drain then set aside in a bowl.

2 Add the peas to the pan of water and cook for 2 minutes or until just tender. Use slotted spoon to transfer peas to the colander. Refresh under cold running water. Drain.

3 Add the pasta to the pan of water. Cook following packet directions. Drain. Refresh under cold running water. Drain again.

4 While the pasta is cooking, spray a large chargrill pan and place over high heat. Place the zucchini, oregano and chilli in a bowl. Add the oil and toss to coat. Grill zucchini for 1-2 minutes each side or until charred and tender. Transfer to a plate.

5 To make the creamy lemon dressing, combine all the ingredients in a bowl. Season to taste.

6 Place the peas in the base of a 15cmdeep, 23cm, 6L (24 cup) glass serving bowl. Top with the dressing then the zucchini, pasta, asparagus and spinach. Sprinkle with parmesan and serve.