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Recipe Instructions

Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place the bread on the tray.

Place the butter and garlic in a small saucepan over medium heat and cook until butter is foamy. Pour butter mixture over bread. Sprinkle with two-thirds of the parsley. Toss until evenly combined and bake for 15 minutes or until toasted. Scatter over 20g (1/4 cup) parmesan. Bake for a further 7-8 minutes or until golden. Sprinkle with remaining parsley. Set aside to cool.

Meanwhile, cook pasta in a large saucepan of salted boiling water following packet directions or until al dente, adding the beans in the last 3 minutes of cooking. Drain and refresh under cold running water. Drain again.

Whisk together the mayonnaise, lemon juice and chives in a large bowl. Season. Add the pasta and beans and toss to combine. Add the avocado, half the remaining parmesan and half the croutons. Toss to coat.

Arrange lettuce leaves on a serving platter. Spoon the pasta salad on top. Sprinkle with the remaining croutons and parmesan to serve.

Recipe Ingredient

200g piece day-old sourdough, crusts removed, cut into 2cm pieces

60g butter

3 garlic cloves, crushed

62.50 ml finely chopped fresh continental parsley leaves

60g (3/4 cup) shaved parmesan

250g fusilli (spiral) pasta

200g fresh green beans, trimmed

250g (1 cup) whole egg mayonnaise

60ml (1/4 cup) fresh lemon juice

40.00 ml finely chopped fresh chives

1 large avocado, chopped

1 baby cos lettuce, trimmed, leaves separated

Recipe Cuisine


Cook Time


Prep Time


Total Time



250.09 calories

70.2 grams fat

18.4 grams saturated fat

84.9 grams carbohydrates

7.3 grams sugar

21.1 grams protein

71.4 milligrams cholesterol

985.4 milligrams sodium


Recipe Category

Dinner, lunch


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With crispy garlic bread croutons and a creamy mayo dressing, this easy pasta salad will be a hit with the whole crowd.

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