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Roasted Garlic Parmesan Pasta Salad




Source of Recipe


Steph's Country Kitchen Goodness


List of Ingredients




1 head garlic
1/2 tbsp. olive oil
8 ounces uncooked pasta (radiattore, spirals or large shells)
1/2 cup mayonnaise
1/4 cup sour cream
2 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne pepper
1/2 cup frozen peas, thawed
1/4 cup green onions, sliced
1/4 cup grated Parmesan cheese



Recipe



1. Cut about 1/4-inch off of the top of the garlic. Cut the roots so the garlic will sit flat. Remove the papery skin from the garlic, but leave enough on so the cloves stay together. Put garlic into a small casserole dish or baking pan (or garlic roaster if you have one), drizzle olive oil over it, and cover with lid or foil. Bake in a preheated 325º oven for 40 minutes. Remove garlic and let it cool until you can handle it.

2. Cook pasta according to package directions.

3. While pasta cooks, whisk together mayonnaise, sour cream, mustard, salt, pepper and cayenne pepper. Squeeze roasted garlic into mayonnaise mixture; whisk until well blended. Stir in peas, onion and Parmesan cheese.

4. Drain pasta and run under cold water until pasta is cool. Drain thoroughly. Add to mayonnaise mixture and stir to combine. Chill until serving. Yield: 6 servings.