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Basil, pinenut and parmesan pasta salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Crunchy pine nuts elevate this simple pasta salad.
Ingredients:
  • 400g dried orecchiette or shell pasta
  • 247.50 gm Whole Egg Mayonnaise
  • 1/2 tsp finely grated lemon rind
  • sea salt and freshly ground pepper, to taste
  • 50g baby spinach leaves
  • 250.00 ml torn basil leaves
  • 62.50 ml pinenuts, toasted
  • 50g parmesan cheese, finely grated
  • Shaved parmesan cheese, to serve
  • Freshly ground pepper, to serve
Instructions:
  • Boil pasta in generously salted water following the package directions until al dente. Drain and let cool to room temperature.
  • Combine S&W Whole Egg Mayonnaise, milk, and lemon rind in a large bowl, whisk until smooth, then season to taste.
  • Mix together the spinach leaves, basil, pinenuts, and parmesan. Season with salt and pepper to taste. Gently toss to coat, then garnish with shaved parmesan and freshly ground pepper.

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