Prep 10 mins
Cook 10 mins
If I could only eat one thing for the rest of my life, this would be it! It's so good, i make it whenever i go to barbeques or dinners and it's always popular (i'm usually first in line!). This recipe does make a lot (as a side), so if you're just making it for your family feel free to reduce it by a half or two-thirds, otherwise you may be eating it for the next week!
- 500 g spiral pasta
- 1⁄2 cup sliced sun-dried tomato
- 6 large mushrooms, sliced
- 4 spring onions, chopped
- 1⁄2-1 red capsicum, diced
- 1⁄4 cup pine nuts
- 1⁄4 cup pine nuts, extra
- 1⁄2 cup grated parmesan cheese
- 1 garlic cloves, peeled or 1 teaspoon crushed garlic
- pepper, to taste
- 2 xbunches fresh coriander, washed, roots discarded, roughly chopped (≈, 2 cups)
- 1 -1 1⁄2 cup mayonnaise, approximately
- Bring a large pot of salted water to the boil and cook pasta according to the packet directions. Drain and allow to cool.
- When the pasta has cooled, place into a large bowl and add the sundried tomatoes, mushrooms, spring onions, capsicum and pine nuts. Mix well to combine.
- To make the dressing, place the extra pine nuts, parmesan, garlic and pepper to taste into the bowl of a food processor. Blend until it forms a paste.
- Add the coriander to the food processor and blend until all the ingredients form a pesto.
- Add the mayonnaise to the food processor and blend until combined, forming a creamy, pale green dressing (try to avoid blending the mayonnaise for too long as it may cause it to separate).
- Add the dressing to the pasta salad (you may not need all of it as it does make a fair bit, adjust as necessary to suit your tastes) and mix thoroughly.