Method
- Cook the macaroni in lightly salted boiling water according to the packet instructions, until tender but still firm to the bite. Strain and rinse with cold water. Leave to drain completely.
- Cut the radishes into quarters. Shred the lettuce. Mix together the mayonnaise and milk. Season with salt and pepper to taste and stir in the lemon juice and sugar. Mix together the macaroni, peas, radishes and lettuce. Stir in the chopped fresh marjoram.
- Cut the courgette into 1cm slices. Cut the sweetcorn cobs into 1cm slices. Cut the frankfurters into 3 pieces.
- Thread the courgette, sweetcorn, frankfurter pieces and tomatoes in turn on to 8 skewers. Grill on the barbeque, turning and brushing with oil occasionally, for 8-10 minutes. Serve the skewers with the pasta salad.
