Ingredients

• 120g spiral pasta
• 310g can corn kernels, rinsed, drained
• 50g cherry tomatoes, halved
• 2 spring onions ends trimmed, chopped
• 1 celery stick, trimmed, sliced
• 1 small red capsicum, halved, deseeded, finely chopped
• 2 tbsp low-fat natural yoghurt
• 2 tbsp light sour cream
• 2 garlic cloves, crushed
• 1 tbsp fresh lime or lemon juice
• 2 tbsp chopped fresh flat leaf parsley
• 2 tbsp coarsely chopped fresh coriander

Directions

Cook pasta in a large saucepan of salted boiling water until tender. Drain and refresh under cold running water. Drain again and place in a large bowl. Add corn, tomatoes, spring onions, celery and capsicum. Season with salt and pepper.

Combine yoghurt, sour cream, garlic, juice and half the herbs in a small bowl.

Drizzle dressing over salad and stir gently to combine. Sprinkle with remaining herbs.