Nudel-Gemüse-Salat mit Aiolisauce (pasta and vegetable salad with aioli)
Units
Temperature
Servings
Ingredients
Salad
- 350 g short pasta rounded
- 150 g green beans, trimmed, in 2 cm pieces rounded
- 150 g cherry tomatoes, halved rounded
- 100 g red bell pepper, diced rounded
- 60 g pitted black olives rounded
Aioli
- 2 egg yolks rounded
- 2 garlic cloves, finely grated rounded
- 10 ml lemon juice rounded
- 5 g Dijon mustard rounded
- 200 ml neutral oil rounded
- to taste fine salt rounded
Method
Method
- Bring a large pot of salted water to the boil. Cook the pasta according to the packet instructions. Add the green beans for the final 3 minutes of cooking. Drain and rinse under cold water until fully cooled, then drain very well.
- Whisk the egg yolks, garlic, lemon juice and mustard together in a bowl until pale and slightly thickened.
- Add the oil in a very thin, slow stream, whisking constantly, until the aioli is thick, glossy and fully emulsified. Season with salt.
- Combine the cooled pasta and beans with the tomatoes, pepper and olives in a large bowl.
- Toss with the aioli, adding it gradually and tasting as you go; it is a rich dressing and you may not need all of it.
Method in the Thermomix
Written for a TM5 or TM6, 2.2 litre bowl. This covers the aioli; pasta and vegetables are cooked conventionally.
- Egg yolks, garlic, lemon juice and mustard into the bowl with the butterfly inserted. Mix 20 sec / speed 3.
- With the machine running on speed 3, pour the oil in through the hole in the lid in a very thin, slow stream. Continue until fully emulsified, about 2 to 3 minutes. Season with salt.
- Continue by hand from step 4 of the hand method.
Notes
- Cool the pasta fully before dressing it, at least 30 minutes. Warm pasta melts the aioli’s emulsion and can make it split, leaving an oily, separated salad rather than a creamy one.
- Add the oil to the aioli slowly, especially at the start. Adding it too fast is the single most common cause of a broken, split emulsion; if it does split, whisk a fresh egg yolk in a clean bowl and slowly beat the split mixture into it to bring it back.
- Dress the salad gradually and taste as you go. The aioli is rich and a little goes further than expected; you can always add more but cannot easily take it away.
- It keeps for 2 days in the fridge, though it is best the day it is made, before the pasta continues to absorb the dressing.
Ingredient substitutions
- Green beans can be sugar snap peas, cooked the same way.
- A good store-bought mayonnaise with extra garlic stirred in is a reasonable shortcut if you would rather not make a raw egg emulsion.
- A can of tuna, drained and flaked through, is a common, heartier addition.