The English Kitchen

Broccoli Pasta Salad

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For the dressing
1 clove of garlic, peeled and crushed
1/2 of fine sea salt
225 g of good quality mayonnaise (1 cup)
125 g of sour cream (1/2 cup)
2 heaped TBS of finely chopped fresh flat leaf parsley
2 TBS finely minced fresh dill weed
1 TBS finely minced fresh chives
1/4 tsp Worcestershire sauce
1/2 tsp finely ground black pepper
1/2 tsp white wine vinegar
1/4 tsp paprika
pinch cayenne pepper
dash tabasco sauce
buttermilk as needed (60 to 120 ml) (1/4 to 1/2 cup)
For the Salad
2 medium heads of broccoli, trimmed, blanched and chopped
10 rashers of streaky bacon, drained and chopped
About 12 baby plum tomatoes, halved and drained
1 mug of frozen peas, cooked and drained
1/2 pound of pasta shapes, cooked, rinsed and drained
120 g of strong cheddar cheese, grated (1 cup)
(I used low fat, half orange and half white, grated the white and chopped the orange)

Ingredients