Green Goddess Pasta Salad

If you’re a fan of fresh herbs and garlic with a hit of mayo, we have you covered with this big, beautiful salad for dinner. We’ve loaded it up with crunchy asparagus and green beans and added olives and Parmesan to round out the savoury flavours.

6 Servings

Ingredients

Dressing

½ cup mayonnaise

½ cup buttermilk

1 cup basil leaves

½ cup parsley leaves

2 tbsp tarragon leaves

3 anchovies

2 green onions, chopped 1 clove garlic, chopped 1½ tsp kosher salt

1 tsp freshly ground black pepper

Pasta

1 bunch asparagus, trimmed, halved

lengthwise and cut into pieces

3 cups green beans, cut into pieces

(about 2 handfuls)

1 cup baby peas

500 g short pasta (about 5 cups)

₁⁄₃ cup freshly squeezed lemon juice, divided (approx) ¼ tsp each salt and pepper

¾ cup finely grated Parmesan, divided

extra-virgin olive oil for drizzling

Method

1. Dressing: In blender, purée mayonnaise, buttermilk, basil, parsley, tarragon, anchovies, green onions, garlic, salt and pepper until smooth.

2. Pasta: In large pot of boiling salted water, cook asparagus and green beans until tender-crisp, 2 minutes. Using slotted spoon, remove vegetables to bowl of ice water until chilled. Remove and pat dry. Repeat with peas.

3. In same pot, cook pasta according to package directions. Drain, then rinse under cold water until chilled.

4. In large bowl, combine pasta, asparagus, beans and peas; add dressing, half of the lemon juice, salt, pepper and all but 3 tbsp of the Parmesan, tossing to combine. Drizzle with extra-virgin olive oil, tasting before adding more lemon juice, and sprinkle with remaining Parmesan.

Tip: While the dressing can be made up to 2 days ahead, the pasta salad is best enjoyed the same day.