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I love Summer foods! Barbecues, salads, pasta dishes etc. The side dishes at a barbecue are my favourite, I shared my best ever potato salad with you a couple of weeks ago and today I’m sharing my Summer Pasta Salad.

This salad is full of chopped salad vegetables and fusilli pasta coated in a roast garlic mayonnaise. It’s very easy to make and best made ahead of time as it tastes even better the next day.

So full of veggie goodness! I love to use vegetables that are as many different colours as possible. I used a mixture of cucumber, tomato, celery, sweet peppers, spring onion and pomegranate seeds. The best thing about this is you can suit it to your own likes. If you hate celery leave it out, If you love tomatoes add more.

I used my homemade mayonnaise recipe to make this but you could use a good quality shop bought one if you prefer.

If you give this recipe a try let me know! Share on Facebook or Instagram and tag me @makesbakesanddecor I love to see people making my recipes 🙂

Lianne x

Summer Pasta Salad

Ingredients

1 garlic bulb
olive oil
200 g fusilli pasta
1 cup mayonnaise
celery sticks
sweet red peppers
sweet orange peppers
cherry tomatoes
cucumber
pomegranate seeds
spring onions

Instructions

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.
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.
Dice all of your vegetables. You can use as little or as much of each veg as you like.
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.
Add the pasta and vegetables to the bowl and fold everything together until well mixed.
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!