Green Tikka Courgette & Pea Fusili Pasta Salad
Feeds: 4
20 minutes
Fusilli
Pickle Pasta Salad
A pickle-forward pasta salad with a yoghurt and mayonnaise dressing loosened with pickle brine. Crushed cheese and onion crisps on top, which sounds daft and works.
Imogen Royall
Feeds: 4-6
15 minutes
Ingredients
- 300g radiatori pasta
-
1 x 570g jar chickpeas, drained and rinsed
-
150g pickles, thinly sliced
-
100g kale, finely shredded
-
4 spring onions, finely sliced
-
20g fresh dill, roughly chopped
-
15g fresh chives, finely chopped
-
30g cheddar cheese, grated
-
40g cheese & onion crisps, crushed
- For the dressing
-
50g Greek yogurt
-
50g mayonnaise
-
100ml Pickle House Original Pickle Juice
-
½ lemon, juiced
-
1 tbsp Dijon mustard
-
Freshly ground black pepper
Radiatori
From: £4.95
Method
1
Cook the pasta in a large pan of salted boiling water until al dente. Drain, rinse under cold water and set aside to cool.
2
Whisk together the dressing ingredients with a generous grind of black pepper and salt until smooth and creamy. Taste to adjust seasoningō Add the kale to a large bowl with half of the dressing, massaging the leaves with your hands to soften. Add in the cooled pasta, chickpeas, spring onions, grated cheese and herbs and toss until everything is evenly coated. Taste and adjust the seasoning if needed.
3
Transfer to a serving platter or bowl and crumble over the cheese & onion crisps just before serving.
4
Serve chilled or at room temperature with a drink of your pickle juice on the side.
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