Basil and Pasta Salad Recipes

Ingredients :

180g

1/4

6

1

1

1

1/2

1/2

Dressing

2

4

2 tsp

3/4 cup

corkscrew pasta (spirelli)

green cabbage, finely shredded

radishes, thinly sliced

small green capsicum (pepper), seeded and thinly sliced

punnet (250g) cherry tomatoes, halved if large

ripe avocado, stored, peeld and sliced

telegraph cucumber, thinly sliced

bunch chives and extra basil leaves to garnish

bunches fresh basil

cloves garlic, peeled

Dijon-style mustard

olive oil

juice 1/2 lemon

freshly ground black pepper

1. Cook pasta in boiling water until tender with a slightly firmer centre.
2. Drain well, set aside to cool.
3. To prepare dressing: Wash basil and strip leaves from stalks (reserve a few for garnish).
4. Place leaves in the container of a food processor with garlic, mustard and half the lemon juice.
5. Process until finely chopped.
6. Slowly add oil to the container with the motor still running.
7. Process until dressing thickens.
8. Add seasonings and remaining lemon juice to taste.
9. Toss all salad ingredients together in a bowl with dressing.
10. Snip over chives.
11. Garnish with reserved basil leaves.

Serve 6

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