Egg Pasta Salad with Curry-Mayo Dressing



  • 250 ml (1 C) mayonnaise
  • 15 ml (1 T) Rhodes Apricot Jam Superfine
  • 5 ml (1 t) mild Hinds Curry powder
  • 15 ml (1 T) white wine vinegar
  • salt and freshly ground black pepper


  • 1 L (4 C) cooked pasta shells
  • 230 g tender stem broccoli, steamed and chopped
  • 200 g (1 packet) streaky bacon, rindless, crispy fried
  • 100 g (¾ C) cheddar cheese, cut into blocks
  • 1 x 410 g can Rhodes Whole Kernel Corn, drained
  • salt and freshly ground black pepper
  • 4 eggs, hardboiled


  1. To make the dressing, place the mayonnaise, Rhodes Apricot Jam Superfine, Hinds 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.
Cooking Tip

An egg takes nin minutes to hard boil from when it is placed into boiling water.


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