Best Coriander Pasta Salad Recipes

Pasta and Bean Salad With Cumin and Coriander Dressing image

Provided by Annisette

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

10 ounces tri-color spiral pasta
2 tablespoons sunflower oil
1 leek, sliced
1 red bell pepper, seeded and diced
1 cup fresh spinach, finely shredded
5 ounces button mushrooms, halved
1 (10 ounce) can red kidney beans, rinsed and drained
1 (10 ounce) can cannellini beans, rinsed and drained
2 tablespoons chives, snipped
1/2 teaspoon fresh ground black pepper
2 ounces sunflower seeds, toasted
2 garlic cloves, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons cider vinegar
1/2 cup olive oil

Steps:

Cook pasta in large pot of rapidly boiling salted water until al dente. Drain well.
In a large pan, heat the oil. Add the leek and bell pepper and stir-fry over medium heat for 2-3 minutes. Add spinach and mushrooms and toss together for about 1 minute, or until spinach just begins to wilt. Set aside.
Make the dressing: mix garlic, cumin, coriander, and vinegar together in a bowl. Gardually whisk in the olive oil.
In a salad bowl, toss the pasta, vegetables, beans, chives, and black pepper. Add the dressing and toss. Sprinkle sunflower seeds over the top and serve.

Nutrition Facts : Calories 580.2, Fat 28.6, SaturatedFat 3.8, Sodium 16.2, Carbohydrate 64.9, Fiber 10.2, Sugar 3.3, Protein 18.5

Coriander Pasta Salad image

Provided by Hayley_11

Categories < 30 Mins

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 12

500 g spiral pasta
1/2 cup sliced sun-dried tomato
6 large mushrooms, sliced
4 spring onions, chopped
1/2-1 red capsicum, diced
1/4 cup pine nuts
1/4 cup pine nuts, extra
1/2 cup grated parmesan cheese
1 garlic cloves, peeled or 1 teaspoon crushed garlic
pepper, to taste
2 xbunches fresh coriander, washed, roots discarded, roughly chopped (≈, 2 cups)
1 -1 1/2 cup mayonnaise, approximately

Steps:

Bring a large pot of salted water to the boil and cook pasta according to the packet directions. Drain and allow to cool.
When the pasta has cooled, place into a large bowl and add the sundried tomatoes, mushrooms, spring onions, capsicum and pine nuts. Mix well to combine.
To make the dressing, place the extra pine nuts, parmesan, garlic and pepper to taste into the bowl of a food processor. Blend until it forms a paste.
Add the coriander to the food processor and blend until all the ingredients form a pesto.
Add the mayonnaise to the food processor and blend until combined, forming a creamy, pale green dressing (try to avoid blending the mayonnaise for too long as it may cause it to separate).
Add the dressing to the pasta salad (you may not need all of it as it does make a fair bit, adjust as necessary to suit your tastes) and mix thoroughly.

Nutrition Facts : Calories 358.1, Fat 14.8, SaturatedFat 2.5, Cholesterol 10.5, Sodium 304.6, Carbohydrate 46.9, Fiber 2.6, Sugar 4.3, Protein 10.6