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Saturday, October 30, 2010

Pasta Salad

*While this recipe was delicious in flavour, my husband and I did NOT enjoy the texture of the seeds from the seeded mustard in this recipe - next time we will make it with ordinary mustard.  Also, this makes a LOT of pasta salad - the recipe suggests it serves 6.  I would say it serves 8 or so - cut the recipe down if you don't have a huge family or don't want to be eating this for several days in a row!  Apart from that, it is a very simple throw-together kind of meal.*

375g (13oz) small pasta (eg. shells, macaroni)
6 bacon rashers, diced
1 1/2 cups mayonnaise
1/3 cup seeded mustard
3/4 cup buttermilk
3 trimmed celery sticks, sliced thinly
1 large red capsicum (red adds colour, but green is perfectly acceptable!)
1 bunch (15g/ 1/2oz) fresh chives, chopped finely
2 tablespoons finely chopped fresh flat-leaf parsley

Cook pasta in large pan of boiling water until just tender.  Rinse pasta under cool water.  Drain and cool.
Meanwhile, cook bacon, stirring, in heated medium pan until brown and crisp; drain on absorbant paper.
Whisk mayonnaise, mustard and buttermilk in large bowl.
Add pasts, bacon and remaining ingredients to bowl; toss gently to combine.

* From The Australian Women's Weekly's "Salads: Simple, fast and fresh" recipe book.

4 comments:

Anonymous said...

Will be trying your pasta salad soon. Sounds delicious!

Mrs. L from Colorado

Out Back said...

Hi Clara,

I just found your blog and have been enjoying going through all your yummy recipes.

I wanted to let you know that I am going to give some of your recipes a try as I am always on the lookout for more variety to add to my menu list.

Thank you so much for this lovely blog and I hope you keep posting. I will have a peek at your other blogs too.

Have a nice day,

Tania

Jo said...

This sounds yummy, I sometimes add maple syrup to my dressing plus pecan nuts. I have a think about adding nuts to recipes!!!! As you would have noticed with the short bread comment.

jaydaleanne said...

It is yum because it is a recipe from the womens weekly great bbq food cookbook