Directions

1. Fill a large pot with water, season well with table salt (I aim for 25g per liter), and bring to a boil. Once boiling, add dried pasta, stir, and cook as recommended.
2. While the pasta cooks, it’s time to make the mayonnaise. In a Thermomix, food processor, or with a stick blender, place all the ingredients apart from the oil and blend until smooth, scraping the sides down to make sure everything is incorporated.
3. When smooth and with the machine running at medium to high speed, slowly start to pour in the oil. Keep pouring until all the oil is incorporated, and the mixture is thick and creamy. Adjust the seasoning, then transfer into an airtight jar or container and store in the fridge until required.
4. By now, it should be time to drain the pasta. Put the pasta back in the pot and drizzle with enough oil to coat it all (this will prevent it from sticking as it cools). Transfer to a small tray or bowl and leave to cool in the fridge until cold.
5. While the pasta is cooling, it’s time to make the sauce for the salad.
6. In a large bowl, add the sour cream and mayonnaise and mix until smooth. Add the chopped spring onion (reserving the green part to garnish), summer relish, and whole grain mustard. Mix until combined and set aside.
7. Once the pasta is cool, mix it together with the mayonnaise mixture. Transfer onto a nice serving plate and garnish with the green part of the spring onion and a few blobs of summer relish to make it pop!