Pasta Salad

350g pasta shells

1 tablespoon olive oil

1 medium carrot

1 small green pepper

125 g ham slices

270 g can ( or frozen) corn kernels

2 tablespoon sour cream

1/2 cup French dressing

First cook pasta in a large pan of boiling water, al dente, drain, rinse under cold water and

drain again. Place in a large mixing bowl and combine with oil.

Cut the carrot in half lengthways, then into thin strips. Cut in the same way the ham and the

green pepper.

Add all the thin strips and corn to the pasta. Mix well.

Place sour cream and dressing in a screw-top jar; shake well.

Transfer salad to a serving bowl, pour over dressing.

Serve at room temperature.

Serves 8.