Coriander Pasta Salad

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!

• Ready In: 20 mins
• Serves: 10-12

Ingredients

• 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

• Dressing

• 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

Directions

1. Bring a large pot of salted water to the boil and cook pasta according to the packet directions. Drain and allow to cool.
2. 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.
3. 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.
4. Add the coriander to the food processor and blend until all the ingredients form a pesto.
5. 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).
6. 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.