Delcado Pasta Salad Recipe

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This one is sure to steal the show this summer. Fresh, vibrant and zesty–it'sthe summer salad you've been waiting for. A gorgeous dish that's easy to whip up, itmakes a festive sideplatefor entertaining, Christmas parties or taking along to summer BBQs. The Delcadosadd a delicious creaminess and depth of flavour to the Green Goddess sauce, perfectly balanced with the tang of lemon and herbs.

Prep time: 20 minutes

Cook time: 15 minutes

INGREDIENTS

4 Delcado Avocados

Zest and juice of 1 large lemon

1 cup natural yoghurt

Pinch of dried chili flakes

2 handfuls ofbasil leaves

2 handfulsof flat leaf parsley leaves

Saltandpepper, to taste

2 cobs of corn

500g spiral pasta

200g diced bacon

2 tbsp tiny capers

1 punnet grape tomatoes, halved

2 tbsp extra virgin olive oil

1/3 cup semi-dried cherry tomatoes

METHOD

1.To make the Green Goddess sauce, scoop the flesh of 2 Delcados, the lemon zest, juice, yoghurt, chili flakes, and half the basil and parsley into a blender with some salt and pepper to taste. Blend to a smooth sauce. Taste and adjust if needed, and set aside.

2.Bring a large pot of lightly salted water to the boil and cook the corn cobs for 5 minutes, then remove (but do not drain the water). Set the corn aside and allow to cool.

3.Add the pasta to the boiling waterandcook for 9 minutes(or according to pack instructions).Drain, thenrefresh under cold water and drain again.

4.Meanwhile once the corn has cooled, cut it off the cob and set aside.

5.Cook the bacon in a frying pan until crispy.Addthe caper for 2 minutes toward the end to become slightly crisp and fragrant.

6.Roughly chop the remaining parsley and combine in a large mixing bowl with the cooked pasta, corn, tomatoes, bacon, and capers. Pour in the avocado sauce and olive oil. Toss gently to combine and season to taste.

7.Scoopthe remaining 2 Delcadosfrom their skin and cut into large wedges. Add to the salad, tossing a couple times more to mix.

8.Serve the salad scattered with the semi dried tomatoes and remaining basil leaves.

TIPSDelcados are the ideal choice for this dish thanks to their smooth, buttery texture, making for a perfectly creamy Green Goddess sauce. Delcados are slow grown, left on the tree for nearly twice as long as other avocados to let their rich, unique flavour develop. For effortless entertaining, you can prep the Delcado Green Goddess sauce, pasta and corn ahead of time and keep them separately in the fridge. Simply mix everything together and add the final touches when you're ready to serve.

Recipe by Tom Walton for www.delcado.com.au

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Delcado Pasta Salad Recipe

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