TJ’s Epic Cold Pasta Salad

A fantastic cold pasta salad that’s heart enough as a meal on its own or as a side. You can’t go wrong having this in your Arsenal!

This is one of those recipes where you’re really not that sure, but willing to give it a go. Inspiration for this recipe came from Guga Foods, who makes amazing, easy, BBQ style food and sides.

But I must admit I have been looking for a solid cold pasta salad for a while. My Aunty makes one that is phenomenal in the summer, but I dunno – she must have a zuzz or something she does with it because I can never replicate it exactly her way.

This was a bit of an experiment – I love it when these types of experiments turn out well! I saw two different recipes and thought I would modify and tinker with them slightly.

And while this tasted amazing as a side with brisket burgers, it was even better the next day once all the flavours had time to smoosh together. I made this gluten free by using gluten free pasta, but use whichever pasta you prefer. Definitely a summer keeper!

So without further ado, let’s get to it.

TJ’s epic cold pasta salad

Recipe by Life on Milo's Farm
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes

A robust and hearty salad suitable cold or warm, this pasta salad is sure to become a favourite, especially for cookouts! Make it the day before you want to serve it and let it develop its deeply rich flavours!

Ingredients

  • 1 and half cups mayonnaise

  • 1 cup sour cream (full fat)

  • 1 tbsp chilli paste. I used a Thai chilli paste.

  • 1 tbsp dill (fresh preferred)

  • 1/4 cup lime juice (fresh is preferred)

  • I packet fresh chives (10g)

  • 1/2 to 1 Spanish onion, chopped small

  • 1 small red capsicum, chopped small

  • 1 cup cooked bacon bits

  • 1/2 cup celery, chopped small

  • 2 large spring onion chopped

  • 1 tbsp Worcestershire sauce

  • Salt and pepper to taste

Directions

  • Start with the bacon and pan fry to desired crunch level
  • Boil some water for the pasta.
  • While bacon is frying, chop capsicum, celery, spring onion and Spanish onion. Put aside.
  • In a separate bowl, mix together sour cream, Mayo, chilli paste, lime juice, Worcestershire sauce and salt and pepper. Mix until all elements are combined.
  • When water has boiled, add pasta and cook to al dente. Drain, and wash with cold water straight away.
  • get your bacon and chopped vegies and mix into the sauce mixture. Then, add the sauce mixture to the pasta and incorporate.
  • Optional: add chilli flakes to add more zing and depth.

Notes

  • Tip: if you have the time to make this earlier than you need to eat it, do so. This is way better the next day!
Previous post Brisket burgers
Next post Weekly round-up 27 June 2021

2 thoughts on “TJ’s Epic Cold Pasta Salad

Comments are closed.