Pasta Salad With Asparagus, Corn and Sun-Dried Tomatoes

• Kosher salt
• 1/2 pound fusilli pasta
• 1 cup chopped blanched asparagus
• 1 cup blanched corn kernels
• 1/2 cup chopped sun-dried tomatoes
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1/4 teaspoon finely grated garlic
• 3/4 cup grated parmesan cheese
• Freshly ground pepper

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook as the label directs; drain and rinse under cold water.
3. Transfer to a large bowl.
4. Add the asparagus, corn and sun-dried tomatoes to the bowl with the pasta.
5. Make the dressing: Mix the mayonnaise, sour cream, lemon juice, garlic, parmesan, and salt and pepper to taste in a bowl.
6. Pour over the pasta salad and toss to coat.
7. Season with salt and pepper.
8. Chill for up to 3 hours.
9. Photograph by Kang Kim

kosher salt, pasta, blanched asparagus, blanched corn kernels, tomatoes, mayonnaise, sour cream, lemon juice, garlic, parmesan cheese, freshly ground pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pasta-salad-with-asparagus-corn-and-sun-dried-tomatoes-recipe.html (may not work)