INGREDIENTS
2 cups left over pasta
1 small leek – about 50g (sliced finely)
1 cup pitted black olives (cut in halves)
1½ cup sweet corn (400g tin drained)
1 small or ½ large sweet bell pepper, red or orange (chopped)
1 tbs mayonnaise
3 tbs natural yogurt
herbal pepper mix to taste
METHOD
Combine all ingredients, season with herbal pepper and share to the plates.
Serves 3 people.
i always admire people that make good use of the left over food..this recipe certainly give justice to this left over pasta..btw i love the idea of putting corn on the pasta..i could imagine the taste :-) yummy
lately even i’ve been using a lot of yogurt to substitute mayo or cheese. works really well and easy on the calories too. If possible low fat yog. I’m sure this tasted wonderful.
Oh, yum! What was your inspiration for combining corn and olives in this pasta dish, Margot? I love the idea of that sweet ‘n salty pairing.
I’ve never use olives in the pasta and would love to give it a try next time I cook pasta!! Thanks for the idea!