Fusilli Salad with Tomato Buttermilk Dressing (Serves 8)
| April 08, 2014
500 g Pasta Nova fusilli
5 large ripe tomatoes
250 mL mayonnaise
5 mL salt
1 mL pepper
10 mL chopped garlic
300 mL buttermilk
1 additional tomato chopped into cubes
15 fresh basil leaves
10 baby spinach leaves
5 bocconcini (small mozzarella balls) – halved
100 g tinned drained artichokes (optional)
15 black pitted olives (optional)
Cook the Pasta Nova in a large pot of salted water until tender but firm, 8 to 10 minutes. Drain and rinse under cold water. Allow to cool.
Whiz the tomatoes in a food processor until completely pureed.
Add the mayonnaise, salt, pepper, garlic and buttermilk. Process again until you have a smooth sauce.
Combine the cooled pasta with the sauce. Add the chopped tomato, finely sliced basil leaves, whole spinach leaves, mozzarella balls artichokes and olives. Allow to sit for 30 minutes before serving for the flavours to blend.