Does the combination of lavender and pasta sound strange to you? Please don’t be skeptical. Instead, try this Pasta Salad with Creamy Lavender Sauce, and I am quite positive you will like the result!
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Hello everyone – I hope you are doing well. I am back, and I am not alone – with another lavender recipe! I know you missed it a lot, didn’t you?
Actually, I made and photographed this recipe last summer. I am just trying to squeeze an unpublished recipe from the long time ago, every now and then. Besides, summer is the best time to enjoy a pasta salad, so hopefully this one will intrigue you too.
I found this inspiration in the book “Cooking with Lavender” by Nancy Baggett. Previously, I shared the recipes for these Lavender Barbeque Sauce Meatballs and Lavender Roasted Potatoes adapted from this book.
Ingredients Lavender Goes Well With
Probably the best part of this book to me was the section about pairings. Even though I’ve been cooking with lavender for many years, I did not know it pairs well with SO MANY things. Some of them might sound quite peculiar. The list is truly endless including:
– Meats, poultry, and seafood (Chicken, ham, lamb, pork, smoked fish, etc.) One day I probably share those lavender crusted pork chops I made also last year – they were terrific!
– Dairy products like like cheeses including mozzarella, brie, etc.
– Vegetables including but not limited to potatoes, corn, and tomatoes. Yes, corn and tomatoes. I do have something to share with you, as well.
– Condiments like BBQ sauce, ketchup, and mayo.
– Savoury baked things such as bread and pasta.
So many awesome pairings you probably haven’t thought of before. Me neither! But I am exploring this now, and I hope you join this journey.
Pasta Salad with Creamy Lavender Sauce
As you can see, this recipe combines few such “unusual” ingredients. The original recipe features mozzarella, celery, sweet papers, and fresh tomatoes. I skipped few things and instead included cucumbers and sun-dried tomatoes. The star here is Creamy Lavender Sauce. In the book the author suggests the “ranch-style” dressing with buttermilk and mayo as the base. I’ve simplified it by mixing up the mayo and ketchup.
And what about lavender, you may ask? You will not really distinguish it. The trick is that combined with savory ingredients, its aroma is subtle and herbaceous. You will feel and taste the blend of herbs – not particular the lavender. Something from rosemary, a lit bit from thyme, a hint of lavender. Of course, if you use too much of lavender, you will get a heavier, perfume, aroma.
I hope you like this Pasta Salad with Creamy Lavender Sauce, and you will give it a try soon! If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Cheers!
Pasta Salad with Creamy Lavender Sauce
Course: Main, Salads4-8
servings10
minutes15
minutes1-2
hoursDelicious pasta salad with a creamy sauce with a touch of lavender.
The recipe is adapted from the book “The Art of Cooking with Lavender” by Nancy Baggett
Ingredients
- Creamy Lavender Sauce
about 1/2 cup of low-fat mayo
1-2 tbsp. of ketchup
1/4 to 1/2 tsp. finely minced dried culinary lavender or around 1 tsp. fresh lavender spikes (bloom heads)
a good pinch of black pepper
a pinch of salt, optional
a pinch of smoked paprika
- Pasta Salad
4 cups cooked until al-dente small-shaped pasta (2 cups dried)
150-200 gr. lean fully cooked ham, cubed
1 cup cherry tomatoes, cut in half
1/3 cup sun-dried tomatoes, well drained and sliced
1 small cucumber, sliced (about 1 cup sliced)
1/2 to 1 bell pepper, diced
Directions
- For the sauce, in a small bowl combine the mayo, ketchup, lavender (Start with 1/4 tsp. and then add more if desired), smoked paprika, and black pepper until well blended and smooth. Try and add more lavender for a stronger flavour and a pinch of salt if desired. Keep in mind the saltiness of ham.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (check the package for recommended cook time). Drain and rinse well under cold water.
- In a large bowl stir together the cooled pasta, vegetables, and ham. You can stir in the dressing right away or serve it separately. Chill the salad for about 1 hour before serving. If you are making the salad in advance, I would recommend to add the tomatoes just before serving so they will not release too much juice.
- The salad will stay fresh up to 2 days (dressed) and up to 4 days undressed. It makes 3-4 generous servings as the main dish or 6-8 side-dish servings. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
That combo is really unusual and daring, but it sounds great, I’m sure.
Ruma Akter recently posted…Hello world!
Lavender is disgusting. Yes l tried it. Totally ruins any food it touches.
Interesting! This isn’t a pairing that I would have thought about – but you’ve done some pretty cool recipes with lavender and pasta in the past. I’m sure it’s quite tasty! (And I hear ya on old recipes – the one I just posted was over a year old, too. It had been hanging out in drafts…oops. Haha!)
David @ Spiced recently posted…Avocado Club Flatbread
Thank you David!
What a hearty, tasty pasta salad! I love all your add-ins. I’m still on the fence about lavender, but maybe a pinch for a unique flavor would be nice!!
Thank you Liz!
I was just posting a comment in Spiceblog to say that at the moment due to an unexpected heatwave in Scotland I’m all about pasta salads. This one has to be added to the list. It looks lovely Ben!
Neil recently posted…Shepherd’s Pie With Turkey Mince
Thanks Neil!
I’m going to have to look for a copy of that recipe book 😉
Tandy | Lavender and Lime recently posted…Rietfontein Ostrich Palace
Yeah, I’ve seen it available.
What a unique recipe Ben! I have never thought to use lavender in a cream sauce, but it totally makes sense! Love the inspiration here!
Thank you Michelle!
That’s a very unique and an adventurous combination, but I am sure it’s delicious. I like that you always try the new things..a real foodie does that, Ben.
angiesrecipes recently posted…Peter Reinhart’s Kaiser Rolls with Pâte Fermentée
Thank you Angie!