Fusilli Salad with Tomato Buttermilk Dressing (Serves 8)

Posted by | April 08, 2014 | Recipes | No Comments


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.

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