This vibrant pasta salad is fresh, zesty, and dressed to impress!

Green pasta salad

A vibrant, healthy take on pasta salad that shouts spring. Using wholewheat pasta will make this meal low-GI – a great choice for work lunches!

Serves 2-3 

Ingredients

For the sauce  

1 cup plain double-cream yoghurt  

1 avocado 

Handful coriander, stems picked  

100g spinach blanched and squeezed  

¼ cup lemon juice  

Salt and milled pepper 

100g fine green beans  

200g sugar snap peas 

120g shelled edamame beans (or use green peas)

300g pasta or pasta rice (we used orecchiette), cooked and cooled  

1 avocado, diced or quartered  

Handful toasted almonds, chopped 

Handful micro herbs or baby leaf mix  

Method

1. Combine the sauce ingredients and blitz until smooth using a stick blender. (You can thin the sauce down with a splash of water, if you like).  
2. Bring a pot of water to a rolling boil and set a separate bowl of ice water next to it. 
3. Drop the beans and peas into the boiling water and boil for 45 seconds. Then, remove the beans and peas using a slotted spoon and submerge in iced water. 
4. Toss pasta through sauce and divide between plates. 
5. Toss together the greens then dress lightly in olive oil and spoon onto pasta. 
6. To serve, sprinkle with nuts and leaves. 

Cook’s note: This sauce can be stored for up to a day. Store in the fridge with cling wrap directly on the surface of sauce to avoid oxidation. 

Recipe & styling: Sjaan van der Ploeg 

Photography: Donna Lewis 

Also read: Fattoush salad with preserved lemon vinaigrette

The post Gorgeous green pasta salad appeared first on MyKitchen.

These refreshing salad recipes will be a major hit at your next dinner party.

 1. Spring salad

Prep time: 7 min

Cook time: 8 min

Serves: 6-8

INGREDIENTS

• 3 eggs
• Half a cup of olive oil
• Juice and zest of 1 lemon
• 1 tsp mustard Salt and black pepper
• 1 bunch radishes, thinly sliced
• 1 cucumber, thinly sliced
• 500 g mangetout
• 1 bunch fresh mint, roughly chopped
• 100 g feta, crumbled

METHOD

1. Bring a pot of water to the boil. Add the eggs and boil for 1 minute. Remove from the heat, cover and set aside for 4-6 minutes. Drain the eggs and cover with cold water to cool.
2. Combine the olive oil, lemon juice and zest, and mustard. Season.
3. Toss the radishes, cucumber, mangetout, mint and feta together. Stir in the dressing and set aside for 10-15 minutes.
4. Peel the boiled eggs and cut each one in half. Arrange the eggs on top of the salad. Season and serve.

2. Chunky salad with buttermilk dressing

Prep time:15 min

Cook time: 0 min

Serves: 4

INGREDIENTS

For the dressing

• Half a cup mayonnaise
• Half a cup buttermilk
• 1 tbsp milk
• 2 tbsp white-wine vinegar
• Half tsp sugar
• Pinch garlic powder
• Add some finely chopped blue cheese to the dressing for extra zing.

For the salad

• 2 baby cos lettuces, quartered
• 1 cup exotic tomatoes, halved
• 200 g pancetta, cooked

METHOD

For the dressing

1. Whisk together the mayonnaise, buttermilk and milk until smooth.
2. Whisk in the vinegar, sugar and garlic powder. Season to taste.
3. Chill for serving.

For the salad

1. Arrange all the ingredients on a platter, season with salt and pepper and drizzle with the dressing just before serving.

ALSO READ: Sweet chilli butternut salad

 3. Egyptian barley salad

Prep time:15 min

Cook time: 40 min

Serves: 4

INGREDIENTS

• 1 cup pearl barley
• 2 tbsp olive oil
• 2 tbsp honey
• Half tsp cumin
• tsp cinnamon
• Half cup mint
• Half cup raisins
• Half cup walnuts, toasted
• 2 discs feta, sliced
• Half cup chopped spring onions

METHOD

1. Cook barley until tender, 30-45 minutes.
2. Mix oil, honey, cumin, cinnamon, salt and pepper in a bowl. Add the barley, mint, raisins and nuts.
3. Serve the salad with feta and spring onions.

 4. Loaded lemon and radish salad

Prep time: 15 min

Cook time: 5 min

Serves: 4

INGREDIENTS

• 2 cups radishes, sliced
• 1 cup black-eyed beans, cooked
• 4 chillies, seeded and chopped
• Quarter cup olive oil
• Zest and juice of 1 lemon

METHOD

1. Mix together the radishes, beans and chillies in a salad bowl.
2. Whisk together the olive oil and lemon zest and juice.
3. Toss the dressing through the salad and season to taste.

ALSO READ: Salmon salad with beans and smashed potatoes

The post 4 Spring salads you need in your life appeared first on MyKitchen.