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Garlic bread pasta salad recipe
Garlic bread pasta salad recipe
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Delicious pasta salad with garlic croutons and creamy mayo dressing. Perfect for sharing with friends and family!
Ingredients:
  • 200g piece day-old sourdough, crusts removed, cut into 2cm pieces
  • 60g butter
  • 3 garlic cloves, crushed
  • 62.50 ml finely chopped fresh continental parsley leaves
  • 60g (3/4 cup) shaved parmesan
  • 250g fusilli (spiral) pasta
  • 200g fresh green beans, trimmed
  • 250g (1 cup) whole egg mayonnaise
  • 60ml (1/4 cup) fresh lemon juice
  • 40.00 ml finely chopped fresh chives
  • 1 large avocado, chopped
  • 1 baby cos lettuce, trimmed, leaves separated
Instructions:
  • Preheat your oven to 200C (180C fan forced). Line a baking tray with parchment paper and place the bread on it.
  • In a small saucepan over medium heat, cook the butter and garlic until the butter is foamy. Drizzle the butter mixture over the bread, sprinkle with two-thirds of the parsley, and toss to combine evenly. Bake for 15 minutes until toasted. Sprinkle with 20g (1/4 cup) parmesan and bake for an additional 7-8 minutes until golden. Finish by sprinkling with the remaining parsley and set aside to cool.
  • While the pasta is cooking in a large saucepan of salted boiling water as per packet instructions, add the beans during the last 3 minutes of cooking. Once cooked, drain the pasta and beans, then refresh them under cold running water before draining again.
  • Combine mayonnaise, lemon juice, and chives in a large bowl. Season to taste. Mix in pasta and beans until well combined. Gently fold in avocado, half of the remaining Parmesan, and half of the croutons until everything is evenly coated.
  • Layer the lettuce leaves beautifully on a serving platter. Top with the pasta salad, then generously sprinkle the remaining croutons and parmesan on top before serving.

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