SALAMI AND BLUE CHEESE SALAD

Without the pasta this salad makes a perfect topping for fresh bread rolls.

500 g fusilli pasta (corkscrew shape)

250 g Crème Fraiche* or Greek yoghurt

100 g blue cheese, crumbled

100 g salami, finely chopped

100 g thick mayonnaise (e.g. Miracle Whip)

• Cook the pasta al dente and mix with the remaining ingredients. Serve cold.

HOW TO MAKE YOUR OWN CRÈME FRAICHE

• Mix 500 ml thick cream with 30 ml buttermilk.

• Cover and let stand for 12 hours, then refrigerate.

Discover more of Antoinette's delicious recipes in Life on a Table

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