Garlic Bread Pasta Salad
Ingredients
- 200 g day-old sourdough - crusts removed, cut into 2cm pieces
- 60 g butter
- 3 garlic cloves - crushed
- ¼ cup parsley leaves - finely chopped
- ¾ cup shaved parmesan
- 250 g spiral pasta
- 200 g fresh green beans - trimmed
- 1 cup whole egg mayonnaise
- ¼ cup fresh lemon juice
- 2 tbsp chives - finely chopped
- 1 large avocado - chopped
- 1 baby cos lettuce - trimmed, leaves separated
Instructions
- Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place the bread on the tray.
- Place the butter and garlic in a small saucepan over medium heat and cook until butter is foamy. Pour butter mixture over bread. Sprinkle with two-thirds of the parsley. Toss until evenly combined and bake for 15 minutes or until toasted. Scatter over 20g (1/4 cup) parmesan. Bake for a further 7-8 minutes or until golden. Sprinkle with remaining parsley. Set aside to cool.
- Meanwhile, cook pasta in a large saucepan of salted boiling water following packet directions or until al dente, adding the beans in the last 3 minutes of cooking. Drain and refresh under cold running water. Drain again.
- Whisk together the mayonnaise, lemon juice and chives in a large bowl. Season. Add the pasta and beans and toss to combine. Add the avocado, half the remaining parmesan and half the croutons. Toss to coat.
- Arrange lettuce leaves on a serving platter. Spoon the pasta salad on top. Sprinkle with the remaining croutons and parmesan to serve.