7-layer pasta primavera salad
“We mixed it all together, so it didn’t look like the picture, but the flavours were great.” Cam Ter
serves 8 | prep 20 mins | cooking 20 mins
4 bunches asparagus, trimmed, diagonally cut into thirds
230g (1½ cups) frozen peas
270g (3 cups) dried farfalle (bow tie) pasta
500g zucchini, cut into 5mm rounds
1 tsp dried oregano leaves
½ tsp dried chilli flakes
2 tbs extra virgin olive oil
80g baby spinach
40g (½ cup) shaved parmesan
creamy lemon dressing
240g (1 cup) whole-egg mayonnaise
200ml tub sour cream
1 lemon, rind finely grated, juiced
2 tsp Dijon mustard
1 Cook the asparagus in a large saucepan of salted boiling water for 3 minutes or until just tender. Use a slotted spoon to transfer the asparagus to a colander. Refresh under cold running water. Drain well. Transfer to a bowl and set aside.
2 Add peas to the boiling water. Cook for 2 minutes or until just tender. Use a slotted spoon to transfer peas to the colander. Refresh under cold running water. Drain well. Set aside in a separate bowl.
3 Add the pasta to the boiling water. Cook following packet directions or until al dente. Drain. Refresh under cold running water. Drain well.
4 Meanwhile, place a large chargrill pan over high heat. Place the zucchini, oregano and chilli in a bowl. Add the oil and toss to coat. Grill coated zucchini for 1-2 minutes each side or until charred and tender. Transfer to a plate.
5 To make the lemon dressing, combine all ingredients in a bowl. Season.
6 To arrange, place peas in the base of a 15cm-deep 6L flat-based glass serving bowl. Top with dressing, zucchini, pasta, asparagus, spinach and parmesan. Serve.
garlic bread pasta salad
“Really nice. I removed the beans, but extra croutons, bacon and chicken are nice.” Lozzy
serves 4 | prep 25 mins | cooking 25 mins
200g piece day-old sourdough, crusts removed, cut into 2cm
