Coriander Pasta Salad Recipes

CREAMY SUMMER PASTA SALAD

Steps:

• Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Rinse well with cold water.
• Stir together the mayonnaise, vinegar, salt, pepper, and sugar in a large mixing bowl. Add the cooked pasta and broccoli to the bowl and stir well to coat. Add the cucumber, pepper, olives, and onions and stir again. Taste and adjust seasonings, if needed. Cover and refrigerate until ready to serve. Stir again just before serving. Enjoy!

CUMIN AND CORIANDER CHICKPEA SALAD

Steps:

• In a bowl, crush together the garlic and salt. To prepare the dressing, mix in olive oil, lemon juice, vinegar, ginger, cumin, and cayenne pepper.
• In a separate bowl, stir together the garbanzo beans, yellow bell peppers, green onions, and cilantro. Mix in the dressing. Cover, and chill in the refrigerator 8 hours, or overnight.

TOMATO, CUCUMBER & CORIANDER SALAD

Steps:

• Mix together the tomatoes, cucumber, red onion, and chopped coriander, but don't season until just before serving

PASTA AND BEAN SALAD WITH CUMIN AND CORIANDER DRESSING

Steps:

• Cook pasta in large pot of rapidly boiling salted water until al dente. Drain well.
• In a large pan, heat the oil. Add the leek and bell pepper and stir-fry over medium heat for 2-3 minutes. Add spinach and mushrooms and toss together for about 1 minute, or until spinach just begins to wilt. Set aside.
• Make the dressing: mix garlic, cumin, coriander, and vinegar together in a bowl. Gardually whisk in the olive oil.
• In a salad bowl, toss the pasta, vegetables, beans, chives, and black pepper. Add the dressing and toss. Sprinkle sunflower seeds over the top and serve.

CORIANDER PASTA SALAD

Steps:

• Bring a large pot of salted water to the boil and cook pasta according to the packet directions. Drain and allow to cool.
• When the pasta has cooled, place into a large bowl and add the sundried tomatoes, mushrooms, spring onions, capsicum and pine nuts. Mix well to combine.
• To make the dressing, place the extra pine nuts, parmesan, garlic and pepper to taste into the bowl of a food processor. Blend until it forms a paste.
• Add the coriander to the food processor and blend until all the ingredients form a pesto.
• Add the mayonnaise to the food processor and blend until combined, forming a creamy, pale green dressing (try to avoid blending the mayonnaise for too long as it may cause it to separate).
• Add the dressing to the pasta salad (you may not need all of it as it does make a fair bit, adjust as necessary to suit your tastes) and mix thoroughly.

PISTACHIO PESTO SALAD RECIPE

Steps:

• Cook your rotini pasta in a large pot with generously-salted water until al dente, according to package instructions. Drain the pasta in a strainer, reserving some liquid in case you need to add some when tossing, then rinse pasta well with cold water until it is chilled. Transfer the pasta to a large serving bowl.
• Combine cooled pasta, sauteed asparagus, arugula, halved tomatoes, cheese shavings, pistachios and pistachio pesto in a large mixing bowl. Squeeze in some lemon juice and add salt and pepper to taste. I sometimes stir some maple syrup into the lemon juice to round it all up. Toss until evenly combined.Add a tiny splash of pasta water to the bowl, should you feel the pasta salad doesn't come together that easily.
• Serve immediately, or refrigerate in a sealed container for up to 3 days.