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Pecan and Pasta Salad Veg CD ACC 15mins
Serves
4
Cold
Leftovers
Vegetarian
Pasta
Ingredients 350g/12oz Cooked Short cut Pasta e.g. Conchiglie or Macaroni 4 tbsp Mayonnaise 4 tbsp Natural Yoghurt 120ml/4fl.oz. Milk 2 tbsp Tarragon Vinegar 2 Garlic Cloves, crushed 50g/2oz Pecans, chopped Fresh whole Basil Leaves
Instructions
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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