Pasta Vegetable Salad in Capsicum Halves

Serves: 4
Preparation time: 30 minutes
Cooking time: 10 minutes

Ingredients
250g small elbow pasta
1 medium green capsicum
2 medium red capsicums
2 medium yellow capsicums
½ cup drained canned or frozen and defrosted corn kernels
4 small gherkins in vinegar, finely diced
1 medium white onion, finely diced
150g cheddar cheese, grated
½ cup chopped fresh basil

CREAM DRESSING:
2 tblspns olive oil
2 tblspns white wine vinegar
1 tblspn lemon juice
½ cup whipping cream
herb salt and freshly ground black pepper

Method
1.Cook pasta as per directions on the packet. Drain, rinse under cold running water and leave to cool.
2.Halve green capsicum and cut into pieces. Halve red and yellow capsicums without removing stalks; discard seeds.
3.To make cream dressing, whisk oil, vinegar, lemon juice and cream in a large bowl until combined. Add herb salt and pepper to taste. To this add pasta, corn, gherkins, onion and capsicum pieces and stir well. Spoon salad mixture into capsicum halves. Top with cheese. Sprinkle with chopped basil.