Taieri Recreational Tramping Club

1 pkt Edmonds Mexican Style Pasta Pizotta
1/4 cup salad oil
1/4 cup spiced vinegar
1/4 tspn chili oil or dash powder
4-6 rashers bacon
1/2 green pepper, cut small
1/2 red pepper, cut small
2 spring onions
1 x 310g can whole kernel corn in brine

Cook pasta as directed on the packet.
Combine oil, vinegar and chili oil or powder.
Pour oil mixture over hot pasta.
Stir gently to coat.
Leave to cool.
Grill or fry bacon until crisp, then chop.
Drain the corn.
When pasta is cold, add bacon, peppers, spring onions and corn.
Stir to combine.
Transfer to a serving bowl.
Garnish with parsley or bacon rolls.