Garlic bread pasta salad
Garlic bread pasta salad
Ingredients
Salad
- 200g sourdough bread, crusts removed, cut into 2cm pieces
- 1 baby cos lettuce, trimmed, leaves separated
Garlic Butter
- 60g butter
- 3 garlic cloves, crushed
- 1/4 cup finely chopped fresh continental parsley leaves
Pasta & Beans
- 250g fusilli (spiral) pasta
- 200g fresh green beans, trimmed
Dressing
- 250g (1 cup) whole egg mayonnaise
- 60ml (1/4 cup) fresh lemon juice
- 2 tbsp finely chopped fresh chives
Extras
- 1 large avocado, chopped
- 60g (3/4 cup) shaved parmesan
Instructions
- 1
Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place the bread on the tray.
- 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.
22 min - 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.
- 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.
- 5
Arrange lettuce leaves on a serving platter. Spoon the pasta salad on top. Sprinkle with the remaining croutons and parmesan to serve.
