Quick and easy to make, this egg pasta salad has a mild curry-mayo dressing. Great for a braai, perfect for a picnic.

Ingredients

• 250 ml (1 C) mayonnaise
• 15 ml (1 T) Rhodes Quality Apricot Jam
• 1 can of Rhodes Quality Whole Kernel Corn
• 5 ml (1 t) Pakco Medium Curry Powder
• 15 ml (1 T) white wine vinegar
• salt and freshly ground black pepper

Method

1. To make the dressing, place the mayonnaise, Rhodes Quality Apricot Jam, Pakco Medium Curry Powder and vinegar together in a bowl.
2. Whisk until well blended.
3. Season to taste with the salt and pepper.
4. Set aside.
5. Place the pasta shells, broccoli, bacon, cheddar cheese and Rhodes Whole Kernel Corn into a large bowl.
6. Toss to mix.
7. Add the dressing and stir gently to evenly spread through the salad.
8. Season to taste with the salt and pepper.
9. Just before serving, slice the eggs in half and arrange on the top of the salad.