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Pasta salad with wild garlic dressing

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Ingredients for 4 servings:

  • 6 tbsp mayonnaise
  • 3 tsp pesto, wild garlic
  • n. B. Pfeffer
  • n. B. Salt
  • 250 g pasta (spiral pasta)
  • 1 red bell pepper(s)
  • 1 bell pepper(s), green
  • 1 bell pepper(s), yellow
  • 3 m.-large carrot(s)
  • 150 g peas, fresh or frozen
  • 1 tsp salt
  • 1 tsp, heaped sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Pasta salad with lots of vegetables and wild garlic pesto

Cook pasta in salted water as usual until al dente. Finely dice the bell peppers and carrots. Boil water, add salt and sugar, and cook the carrots and peas until tender. Rinse the pasta and cooked vegetables in cold water. Mix the mayonnaise and wild garlic pesto (homemade or store-bought) into a sauce, season generously with salt and pepper, add the pasta and vegetables, and let it simmer for at least 30 minutes. Chilling is best for this.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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