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Pistachio and Pasta Salad 

Veg   CD   PIC 15mins plus cooling



Serves   4    Cold   Vegetarian  Pasta  Nuts  Herbs  Picnic  



175g/6oz Short cut Pasta e.g. Conchiglie or Macaroni

4 tbsp Mayonnaise

4 tbsp Natural Yoghurt

120ml/4fl.oz. Milk

2 tbsp Tarragon Vinegar

2 Garlic Cloves, crushed

50g/2oz Pistachio Nuts, chopped

Fresh whole Basil Leaves




1. Bring a large pan of salted water to the boil, add the pasta and cook for 8-10 minutes or until tender. Drain and rinse with cold water to cool.


2. Meanwhile, in a large bowl mix together the  mayonnaise, yoghurt, milk, vinegar, and garlic until well blended.


3. Add the cooled pasta and toss lightly. Chill until ready to serve.


4. To serve - cut the basil leaves into narrow strips and  stir into the chilled pasta together with the chopped pistachios.




Main equipment required to make this Recipe


Mixing bowl

Food processor or liquidiser


Key techniques required to make this Recipe

Marinate -    To soak foods in a marinade to enhance the flavour.  It also sometimes has the effect of tenderising foods such as meat.


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