Proscuitto and asparagus pasta salad

This colourful pasta salad is the perfect side dish at a barbecue.

Cook the pasta according to instructions on packet or until al dente. Drain and set aside to cool.
Mix together the pesto and sour cream with 2 tablespoons water and set aside.
Blanch asparagus by placing into boiling water and simmer until it turns bright green, then plunge into iced water and drain.
To serve, place the pasta in a large bowl with the prosciutto, tomatoes, asparagus, onion, salt and pepper. Gently toss together. Transfer the salad to a serving bowl. Serve topped with pesto mixture.

Source

400g shell pasta

1/4 cup store-bought pesto

1/4 cup sour cream

1 bunch asparagus, cut into 4cm lengths

8 slices prosciutto, torn into large pieces

150g cherry tomatoes, halved

1/2 small Spanish onion, thinly sliced

salt and cracked black pepper, to serve

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