Creamy sundried tomato pasta salad with roasted garlic and Rodda’s Cornish clotted cream
This is an absolutely delicious summer pasta salad
7 ingredients
Prep 10 minutes
Cooking 30 minutes
Serves 8 as a side dish people
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Ingredients
- 500g uncooked pasta (you can use any short pastas such as fusilli, penne etc)
- ½ of a 295g jar of chopped sundried tomatoes and oil
- 1 whole garlic bulb
- Handful of chopped flat leaf parsley
- Handful of chopped basil leaves
- ½ red onion finely chopped
- 113g or half a 227g pot Rodda’s Cornish clotted cream
Method
- Cook the pasta following the instructions until al dente.
- Whilst the pasta is cooking preheat the oven to 180C.
- Chop the top of the garlic bulb off to expose the cloves and place on a piece of tin foil. Pour 1 tablespoon of the sundried tomatoes oil over the garlic bulb and wrap in tin foil to make a small parcel.
- Place the bulb in the oven to roast for 20 minutes.
- Whilst roasting the garlic, drain the pasta and place in a large bowl.
- Cut the red onion into very small pieces and add to the bowl of pasta along with the chopped sundried tomatoes, fresh herbs and Rodda’s clotted cream.
- Pour 1 tablespoon of the sundried tomato oil and squeeze out the roasted garlic from the bulb and mix thoroughly to coat all the pasta. The warmth of the pasta will melt the clotted cream and make a delicious sauce. Season and allow to cool.
- Fold through some fresh rocket and serve as part of a delicious al fresco picnic.
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