SENSATIONAL SALAD
THIS FRESH AND TASTY TWIST ON PASTA AND GARLIC BREAD MAKES AN EXCELLENT LUNCH OR BARBECUE SIDE
GARLIC BREAD PASTA SALAD Ingredients
200g piece day-old sourdough, crusts removed, cut into 2cm pieces
60g butter
3 garlic cloves, crushed
1/4 cup finely chopped fresh continental parsley leaves
60g (3/4 cup) shaved parmesan
250g fusilli (spiral) pasta
200g fresh green beans, trimmed 250g (1 cup) whole egg mayonnaise 60ml (1/4 cup) fresh lemon juice 2 tablespoons finely chopped fresh chives 1 large avocado, chopped 1 baby cos lettuce, trimmed, leaves separated
Method Step 1:
Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place the bread on the tray.
Step 2:
Place the butter and garlic in a small saucepan over medium heat and cook until butter is foamy. Pour butter mixture over bread. Sprinkle with two-thirds of the parsley. Toss until evenly combined and bake for 15 minutes or until toasted. Scatter over 20g (1/4 cup) parmesan. Bake for a further 7-8 minutes or until golden. Sprinkle with remaining parsley. Set aside to cool.
Step 3:
Meanwhile, cook pasta in a large saucepan of salted boiling water following packet directions or until al dente, adding the beans in the last 3 minutes of cooking. Drain and refresh under cold running water. Drain again.
Step 4:
Whisk together the mayonnaise, lemon juice and chives in a large bowl. Season. Add the pasta and beans and toss to combine. Add the avocado, half the remaining parmesan and half the croutons. Toss to coat.
Step 5:
Arrange lettuce leaves on a serving platter. Spoon the pasta salad on top. Sprinkle with the remaining croutons and parmesan to serve.