Summer Pasta Salad
  1. Preheat your oven to 180c/160c fan oven. Slice the top off your garlic bulb (just enough that you can just see the tops of the cloves) drizzle with olive oil and then wrap in foil. Roast in the oven for 45-50 mins until the cloves are tender.
  2. Put the pasta in a pan of salted water and cook until just tender. Once it’s cooked drain it in a colander and run cold water over the pasta until it is cold.
  3. Dice all of your vegetables. You can use as little or as much of each veg as you like.
  4. Once your Garlic is ready leave it to cool enough so that you can handle it without burning your fingers. Peel all the cloves and put them into a large bowl. Using a fork mash the garlic cloves and then add your mayonnaise and mix together.
  5. Add the pasta and vegetables to the bowl and fold everything together until well mixed.
  6. You can serve and eat straight away but it is better if you leave it covered in the fridge overnight for the flavours to develop. Enjoy!
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