Summer Herb Pasta Salad
If you have a variety of herbs growing beautifully in your garden, this is the dish for you. Creamy pasta salads are always popular and an easy plate to bring to an event. This salad combines parsley, basil and dill for a great fresh taste of summer, but you can easily use whatever you have growing in abundance.
Recipe Tester Feedback: "This herby, cheesy pasta salad would go well with a variety of mains. It was very tasty with the sharpness of the Parmesan cheese and all the herbs and garlic. Mmmm mmmmm." - Erika
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten / Egg
Total Preparation Time 25 minutes
Cannot be frozen
- pasta - 300g, (*can use GF)
- Parmesan cheese - 100g, cubed
- garlic clove - 1, large, peeled
- spring onions - 2, roughly sliced
- fresh parsley - 1/4 bunch, leaves only
- fresh basil - 1/2 bunch, leaves only
- fresh dill - 3 Tbsp
- mayonnaise - 150g, whole egg, (*can use EF; make your own with the Mayonnaise recipe from The 5 Ingredients Issue or the Egg Free Mayonnaise recipe from The Tea Party Issue)
- crème fraîche - 150g
- salt - to taste
- pepper - 1/2 tsp
- Cook the pasta (300g) in a saucepan according to packet directions. Drain once cooked and place into a large bowl. Allow to cool completely.
- Add the Parmesan cheese (100g), garlic clove (1), spring onions (2), parsley leaves (from 1/4 bunch), basil leaves (from 1/2 bunch) and dill (3 Tbsp) to the bowl. Chop Speed 7 / 3 seconds.
- Add the mayonnaise (150g) and crème fraîche (150g) to the bowl. Combine Speed 4 / 6 seconds.
- Add the dressing to the pasta. Season well with salt and pepper (1/2 tsp) and mix to combine.
- Allow to completely cool in the fridge before serving.