Though this is called a salad I don’t think it really is. I’m not sure how many it is meant to serve, but R and I just had this as a meal so it only served two hungry (average appetitie) people for a meal.
225g gluten free pasta (shells, spirals, elbows or penne)
8 tablespoons mayonnaise
8 tablespoons greek yoghurt
2 spring onions
Fresh herbs in season – as much or as little as you want.
Cook pasta. Drain and cool pasta. Combine the remaining ingredients together and mix with the pasta. Serve.
Quick, easy to make dish on a Friday night, or any night when you don’t feel like doing a lot of cooking.
I used thyme, parsley, basil and oregano, all of which I have growing fresh in my conservatory.