Summer Pasta Salad with Wild Garlic

Summer Pasta Salad with Wild Garlic

Rice or Pasta Salad

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Cook Time

1 h 10 min

Servings

4

Difficulty

Medium

Prep Time

60 min

This Thermomix® recipe for Summer Pasta Salad with Wild Garlic is ready in 1 h 10 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This pasta salad with wild garlic cream is an absolute highlight for any barbecue party or a light lunch! The combination of pasta, crunchy broccoli, tuna and fresh wild garlic cream is simply unbeatable. I especially like to make it in the spring when the wild garlic comes fresh from the garden. The salad can be prepared very well and still tastes delicious the next day. A dash of balsamic vinegar provides the perfect acidity. Try it out, you will be thrilled!

Ingredients (14 ingredients)

  • 300 g Pasta
  • to taste Salt
  • to taste Pepper
  • to taste Sugar
  • 500 g Broccoli
  • 1 can Tuna
  • 2 piece Eggs (Size M)
  • 1 piece Mini-Romaine Lettuce
  • 4 tbsp Balsamic Vinegar
  • 2 tbsp Oil
  • 300 g Whole Milk Yogurt
  • 1 piece small Onion
  • 1 bunch Wild Garlic
  • 50 g Olives

Preparation (7 steps)

1

Cook Pasta

Thermomix® Setting
10 min/212°F/Speed 1 100

Put 300 g of pasta, salt and sufficient water into the mixing bowl and cook for 10 min./100°C/speed 1. Then pour into a sieve, rinse with cold water and drain well.

600
2

Steam Broccoli

Thermomix® Setting
5 min/Varoma/Speed 1 Varoma

Divide 500 g of broccoli into florets, place in the Varoma container. Put 500 ml of water into the mixing bowl, attach Varoma and steam for 5 min./Varoma/speed 1. Then drain the broccoli.

300
3

Cook Eggs

Thermomix® Setting
15 min/212°F/Speed 1 100

Put 2 eggs (size M) in the simmering basket. Put 500 ml of water into the mixing bowl, insert the simmering basket and cook for 15 min./100°C/speed 1. Rinse the eggs, peel and let cool.

900
4

Prepare Onion and Wild Garlic

Peel and halve 1 small onion. Wash and shake dry 1 bunch (approx. 50 g) of wild garlic.

5

Prepare Wild Garlic Cream

Thermomix® Setting
10 sec/Speed 4

Put the halved onions into the mixing bowl and chop for 3 sec./speed 5. Add 300 g whole milk yogurt, 4-5 tbsp balsamic vinegar, 2-3 tbsp oil, salt, pepper and 1 pinch of sugar. Add the wild garlic and stir for 10 sec./speed 4. Scrape from the edge with the spatula and stir again for 5 sec./speed 4. Season to taste.

10
6

Prepare Salad

Clean, wash and cut 1 mini romaine lettuce into strips. Drain 1 can (185 g) of tuna and shred coarsely. Halve 50 g of olives. Cut 1 egg into wedges, coarsely chop the other.

7

Mix and Arrange Salad

Mix pasta, broccoli, tuna, olives, lettuce, chopped egg and wild garlic cream in a bowl. Let it steep briefly if necessary. Season the salad again and arrange with ice wedges.

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About this recipe

For me, this pasta salad with wild garlic is a real spring dish that I always enjoy preparing. I still remember my grandma coming out of the forest with a basket full of wild garlic in the spring. She made pesto from it, but also often a simple pasta salad with wild garlic oil. This recipe is a tribute to her cooking, but with a modern twist thanks to the Thermomix®. The ingredients all play an important role in the taste and texture of the salad. The pasta forms the base and should have a shape that absorbs the wild garlic cream well, such as farfalle or penne. The broccoli provides a crunchy contrast to the soft pasta and adds a slightly bitter note. The tuna contributes a savory component and provides valuable protein. The eggs make the salad more filling and give it a creamy texture. The romaine lettuce provides freshness and crispness. The olives bring a Mediterranean note and a pleasant saltiness. The balsamic vinegar provides the necessary acidity that balances the salad. And of course the wild garlic: it is the star of the salad and gives it its unmistakable, garlicky taste. When preparing it in the Thermomix®, it is important not to overcook the pasta. It is best to try it shortly before the end of the cooking time to ensure that it still has some bite. The broccoli should not be steamed for too long, otherwise it will become mushy. The wild garlic cream can be wonderfully stirred creamy in the Thermomix®. Here you can vary the amount of balsamic vinegar and oil to taste. If you like it a little spicier, you can add a small chili pepper. For a vegetarian version, you can simply omit the tuna or replace it with chickpeas. For a vegan version, you can replace the yogurt with a plant-based alternative and omit the eggs or replace them with tofu. Instead of wild garlic, you can also use other herbs such as parsley, chives or basil. The pasta salad with wild garlic tastes best when it has had some time to infuse. So you can prepare it well and keep it in the refrigerator. It is ideal as a side dish for barbecues, but also as a light lunch or dinner. It goes well with a fresh baguette or a piece of ciabatta. The salad can be kept in the refrigerator for 2-3 days. However, you should not store it for too long, as the wild garlic flavor may diminish somewhat over time. If you want to prepare the salad, you can prepare the wild garlic cream separately and mix it with the other ingredients shortly before serving. This keeps the salad fresh and crisp for longer.

Created by

Lena Braun

Lena Braun

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Tags

#Summer #Salad #Party #Mediterranean #Hearty #Precook

Allergens

  • Gluten-containing Cereals
  • Eggs
  • Fish
  • Milk

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