Some of Rosemary’s fondest memories were picnics in the bush with friends and family, especially the days spent at Yorkrakine Rock. She would prepare this salad ahead of time and pop it in the esky. By the time we ate it, it was always the prefect temperature and provided a great flavour contrast with barbeque meats.

Ingredients

• 5 ozs (150 mls) plain yoghurt
• 1 x tablespoon mayonnaise
• 1 x tablespoon French mustard
• 4 ozs (115 grams) Edam cheese
• 4 ozs (115 grams) cooked spirals (be sure not to over cook, add a teaspoon of oil to the water so they don’t stick)
• 1 x red pepper
• 1 x cucumber
• Half a head of celery

Method

• Cook pasta and cool
• Coarsely chop celery, pepper, and cucumber
• Grate cheese
• Combine first three ingedients
• Add chopped vegetables
• Mix through pasta and chill

Preparation Time: 15 mins

Cooking Time: Nil

Servings: 4