Easy peasy Vegetarian Pasta Salad
I love entertaining and equally taking a plate of something to someone's party.
Saturday night we were invited to a friends 40th birthday celebration. Like yourself a busy mum, minimal time but whipped up a pasta salad, 3 variations to adult pops and jelly shots.
As much as I enjoy cooking the real satisfaction, watching people devour and ask for recipe.
When time permits, I plan for more extravagant Masterchef style meals or banquets. Banquets are more so when I choose a theme and make small amounts of several dishes.
This recipe has minimal ingredients but packs a punch of fresh flavours, crunch with delicate hint of garlic.
500gms pasta, use spiral
2-2 1/2 tables wholegrain mustard
2 garlic cloves, crushed
2 stalks celery, sliced
1 cup roughly chopped parsley
1/2 - 1 cup chopped shallots
handful chopped mint
1 1/2 quanitity homemade mayonnaise
If you missed the tutorial as to how to make clean mayonnaise, below is the link to recipe. I do encourage you to have a look at Roar Living Facebook page for the video tutorial. As mentioned in the video and mayonnaise blog post, I don't season with salt and pepper for a very good reason. I use mustards, herbs or spices first, then check the seasoning, adjust if need be. Mustard already has acid in it as well as salt and pepper.
I do grow mint, shallots and parsley. Should you feel inspired to grow your own mint then please keep it contained in a pot as the roots run. I have used an old wheelbarrow that was handed/gifted to us. Shallots are easy to grow and I snip the tops and use them. You may want to as well if there are children eating as the white part maybe a lil strong for little people.
1. Cook pasta as per directions. Once cooked rinse with cold water.
2. On a large chopping board, chop/slice parsley, mint, celery and shallots.
3. In a big mixing bowl, place mayonnaise, crushed garlic and mustard. Add just a little salt and pepper, mix through until all incorporated.
4. Add a half cooked pasta and carefully toss through dressing, then add half chopped herbs, celery and shallots. You want to lightly coat the pasta.
5. Have taste to check the salt/pepper, add if you need to, then repeat step 4, by adding the rest of pasta, combine gently, followed by the remainder of herbs, celery and shallots.
6. Cover and place in fridge.
Fresh flavours of mint & parsley as well as celery, slight pungent taste of shallot along with zang of wholegrain mustard.
Using spiral shaped pasta is preferred as it holds the dressing much better then penne.
Plan a little ahead, make your mayonnaise a day or two prior to needing. Wash your herbs, let it dry overnight. All you need to do is boil pasta, whilst it cooks, chop your herbs, celery and shallots, use a large chopping board if you have one, saves washing up several bowls.
This recipe can be made ahead of time.