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
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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!