I have a real problem with Giada’s Creamy Pasta Salad. Whenever I make it I tend to just eat too much of it. It’s addictingly delicious. I love that there’s fennel in it, and I love that there is an abundance of fresh herbs in it too. The apple cider vinegar, cornichons (those cute little pickles) and capers give it a sophisticated hint of tang and the mix of mayo and Greek yogurt give it just the right amount of creaminess.
Recipe adapted from Giada De Laurentiis.
Giada's Creamy Pasta Salad
April 26, 2021
: 6
: 10 min
: 20 min
: Easy
A creamy pasta salad with unique and complex flavors of fennel, fresh herbs, capers and cornichons. Delicious!
Ingredients
- FOR THE SALAD:
- 1 pound (500g) Farfalle (bow-tie pasta)
- 4 small inner stalks celery and leaves, finely chopped
- 1 fennel, finely chopped
- 1/2 cup drained cornichons, chopped
- 1/4 cup drained capers, chopped
- 1/2 cup (25g) mixed herbs (tarragon, basil, dill), finely chop
- FOR THE DRESSING:
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
Directions
- Step 1 Bring a large pot of salted water to a boil. Follow package instructions for cooking times. Drain, rinse in cold water and set aside to cool.
- Step 2 In a large bowl add the dressing ingredients. Mix well to combine.
- Step 3 Prep all the vegetables and herbs. Add to the dressing.
- Step 4 Add the cooked and cooled farfalle pasta.
- Step 5 Mix everything well until the farfalle is well coated.
- Step 6 Cover and chill in the refrigerator until ready to serve.