Green Goddess Pasta Salad Summer Edition

• 450 grams of short pasta, such as fusillini or casarecce
• 180 ml mayonnaise
• 120 ml extra virgin olive oil
• 2 tablespoons lemon juice (from 1 lemon)
• Salt and pepper to taste
• 2 cloves of garlic
• 1 teaspoon Dijon mustard
• 60 ml loosely packed basil leaves + 6 coarsely chopped
• 2 cups coarsely chopped spinach
• 4 teaspoons The Spice Club Green Goddess mix
• 60 ml coarsely chopped chives
• 225 grams asparagus, trimmed, halved and then chopped into 2.5 cm pieces
• 1½ cups chopped snow peas or 1 cup thawed sweet peas
• ½ English cucumber or 4 Persian cucumbers, diced
• 1 cup pitted and halved Castelvetrano olives (optional)

Step 1: Cook pasta

• Bring a large pot of salted water to the boil.
• Add the pasta and cook according to the package directions until the pasta is al dente.
• Drain the pasta and rinse it under cold water. Drain the pasta well and set aside.

Step 2: Make dressing

• Place the mayonnaise, The Spice Club Green Goddess mix, olive oil, lemon juice, salt, pepper, garlic, Dijon mustard, handful of basil and 2 handfuls of spinach in a blender.
• Blend until a smooth dressing.

Step 3: Prepare vegetables

• Cut the asparagus into 2.5 cm pieces and chop the other vegetables (cucumber, snow peas) into pieces.
• Coarsely chop the chives and the remaining basil.

Step 4: Assemble salad

• Place the cooked and cooled pasta in a large bowl.
• Add the chopped basil, remaining spinach, chives, asparagus, snow peas, cucumber and olives (if using) to the bowl.
• Pour the dressing over the pasta and vegetables.

Step 5: Mix and serve

• Mix everything together well so that the dressing is evenly distributed. Garnish with The Spice Club topping for extra flavor and crunch.
• Serve immediately or store the salad in an airtight container in the refrigerator for up to 5 days.