Creamy Pasta Salad
Ingredients:
400 g
Pasta Shells, boil for 8 minutes in Water with 8 g of Salt, drain, allow to cool
100 g
Bacon, 0.5 cm cubes
6
Scallions, thinly sliced
1/2
Carrot, grated, squeeze out moisture
2 Cans
Sweet Corn, drained
150 g
Garlic Aioli
80 g
Sour Cream
3 g
Salt
4 g
Pepper
Method:
In a bowl, mix Aioli, Sour Cream, Salt, and Pepper, mix well.
Add Carrot, and Scallions, mix well. Add Pasta, mix well.
Refrigerate for a minimum of 3 hours.