Pecan and Pasta Salad Veg CD ACC 15mins
Nuts Herbs Accompaniment
350g/12oz Cooked Short cut
Pasta e.g. Conchiglie or Macaroni
4 tbsp Mayonnaise
4 tbsp Natural Yoghurt
2 tbsp Tarragon Vinegar
2 Garlic Cloves, crushed
Fresh whole Basil Leaves
1. In a large bowl mix together the mayonnaise, yoghurt, milk, vinegar,
and garlic until well blended.
3. Add the 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.
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