Broccoli Pasta Salad
The English Kitchen
The English Kitchen
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Ingredients

  • For the dressing
  • 1 clove of garlic, peeled and crushed
  • 1/2 of fine sea salt
  • 225 g of good quality mayonnaise (1 cup)
  • 125 g of sour cream (1/2 cup)
  • 2 heaped TBS of finely chopped fresh flat leaf parsley
  • 2 TBS finely minced fresh dill weed
  • 1 TBS finely minced fresh chives
  • 1/4 tsp Worcestershire sauce
  • 1/2 tsp finely ground black pepper
  • 1/2 tsp white wine vinegar
  • 1/4 tsp paprika
  • pinch cayenne pepper
  • dash tabasco sauce
  • buttermilk as needed (60 to 120 ml) (1/4 to 1/2 cup)
  • For the Salad
  • 2 medium heads of broccoli, trimmed, blanched and chopped
  • 10 rashers of streaky bacon, drained and chopped
  • About 12 baby plum tomatoes, halved and drained
  • 1 mug of frozen peas, cooked and drained
  • 1/2 pound of pasta shapes, cooked, rinsed and drained
  • 120 g of strong cheddar cheese, grated (1 cup)
  • (I used low fat, half orange and half white, grated the white and chopped the orange)

Instructions

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