About the Recipe
Nothing says outdoor entertaining to me more than pasta salad, ditch the store bought weirdly acidic nonsense and give this a whirl. Using our summer relish to add a zing This recipe for summer pasta salad is not only a simple combination of vibrant ingredients but is a good use of our take on sweet corn relish. Perfect for balmy afternoons and sun-kissed picnics, it's a dish that captures the essence of summer in every bite.
250g Pasta (i used tricolour fusilli but use which ever you prefer)
Table salt (50g per litre of water)
Olive oil (for coating pasta)
1/2 small red onion
1 spring onion
1 small handful baby Spinach (just to feel abit healthier)
125g Mayonnaise (store-bought or homemade link here)
1 tsp wholegrain mustard
50g Sour cream
1/2 jar Summer relish plus a couple of tsps to garnish
Torn Fresh italian parsley (for garnish)
Pasta Preparation: In a large pot, season water with table salt. Aim for a "as salty as the sea" taste, using approximately 50g of salt per litre of water. Bring the water to a boil. Add your chosen pasta and give it a gentle stir. Cook according to the pasta's recommendations. For this salad, consider cooking the pasta a minute longer than usual, as pasta tends to firm up a bit when cooled.
Homemade Mayonnaise (Optional): If you'd like to elevate this dish with homemade mayonnaise, prepare it now to give it time to set and infuse flavors. Find the recipe here.
Cooling the Pasta: Once the pasta is cooked, drain it and lightly coat with olive oil. Toss well to ensure even coating, then set aside to cool completely.
Preparing the Veggies: While the pasta cools, finely dice the red onion. For the spring onions, chop them into rings, separating the green from the white parts. Save the green parts for garnishing. If you're using spinach, give it a rough chop.
Mixing the Salad: In a large mixing bowl, combine the diced red onion, white parts of the spring onions, and chopped spinach (if using). Add mayonnaise, wholegrain mustard, sour cream, and summer relish. Mix until well combined. Taste the mixture and adjust seasoning if needed. Gently fold in the cooled pasta, being careful not to break or smush the pasta pieces.
Serving: Transfer the mixed pasta salad to a serving dish. Garnish with the reserved green spring onions and freshly chopped parsley. Serve chilled or at room temperature.