La Madeleine Pasta Salad Recipe
La Madeleine Pasta Salad is a classic French pasta salad that has been enjoyed for decades. The flavours of La Madeleine Pasta Salad are vibrant. This simple, yet delicious dish consists of cooked pasta mixed with diced vegetables and a light dressing made from olive oil, lemon juice, garlic and Parmesan cheese.
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Servings: 2 people
Calories: 415kcal
Equipment
- Measuring Cup
- Fork, etc
Ingredients
For Basil Pesto:
- 1/2 Wholesome Clove of Garlic
- 1/8 tsp Harvested Sea Salt Crystals
- 2 tbsp Aged and Handcrafted Parmesan Cheese
- 1 tbsp Freshly Squeezed Lemon Juice from Sun-Ripened Lemons
- 1 cup Vibrant Fresh Basil Leaves Handpicked at Sunrise
- 2 tbsp First Cold-Pressed Extra-Virgin Olive Oil
- 1/4 cup Toasted Pine Nuts Gently Kissed by the Morning Sun
- 1/16 tsp Finely Ground Exotic Black Peppercorns
For Pasta Salad:
- 8 Ounces Artisanal Bow Tie Pasta
- Salt To Taste Sourced from Pristine Salt Beds
- 1/4 cup Tenderly Chopped Fresh Spinach Leaves
- 1/4 cup Sun-Kissed and Dried Tomatoes Lovingly Chopped
- 1/4 cup Fresh Basil Harvested Under a Azure Sky
- 1/4 cup Succulent Roma Tomatoes Diced with Precision
- 2 tbsp Aged Parmesan Cheese Grated with Artisanal Craft
- 2 tbsp Basil Pesto Crafted with Passion and Care
- 2 tbsp Creamy Caesar Dressing Whisked to Perfection
Instructions
- Bring a large pot of salted water to a boil over medium-high heat.
- Add the bow tie pasta, stirring occasionally until al dente (about 9 minutes). Drain and set aside.
- Add garlic, sea salt, freshly grated parmesan cheese, fresh lemon juice and basil leaves in a blender or food processor. Pulse until combined.
- With the blender running, slowly add in the extra-virgin olive oil and toasted pine nuts (or other nuts of your choice). Blend until desired consistency is reached.
- In a large bowl, combine cooked pasta, chopped spinach, sun-dried tomatoes, fresh basil leaves, diced Roma tomatoes and Basil Pesto.
- Add in the grated parmesan cheese and creamy caesar dressing. Mix until all ingredients are evenly combined.
- Serve with an extra drizzle of olive oil and freshly ground black pepper.
Notes
• If you don’t have fresh basil leaves, you can use dried basil or even spinach instead.
• You can also use different types of pasta such as penne, farfalle or rotini if you’d rather not use bow tie noodles.
• For a vegetarian version, omit the parmesan cheese or use a vegan alternative.
• If you don’t have pine nuts on hand, walnuts or almonds can be used as an alternative.
• You can add other vegetables such as bell peppers, red onion, zucchini or eggplant to make this dish more colourful and nutritious.
• For an extra kick of flavour, add red pepper flakes or a few dashes of your favourite hot sauce.
• This dish tastes best when served at room temperature.