240gm pasta shells
12 cocktail tomatoes, quartered
½ small cucumber, chopped
6 – 8 spring onions, sliced
1 small can sweetcorn kernels, rinsed and drained
½ cup thawed frozen peas
½ yellow pepper, chopped
1 cup bean sprouts
Lettuce leaves
For the dressing:
2 Tblsp Helman’s low fat mayo
½ cup fat free plain yoghurt
¼ cup fat free milk
1 tsp Dijon mustard
Method
Cook the pasta shells in lightly salted water until al dente.
Drain and rinse with cold water.
Measure the dressing ingredients into a small jug or bowl.
Whisk well to combine.
Set aside.
Place the tomatoes, cucumber, onions, sweetcorn, peas, pepper and bean sprouts in a large bowl.
Add the pasta and toss well.
Just before serving, stir the dressing through the pasta mix.
Place some lettuce leaves on each of 4 dinner plates or bowls.
Pile on the pasta and serve.
