I love pasta and I love summer. This recipe is perfect for picnics, beach trips or as a side for a BBQ. Most mayonnaise is dairy free but please make sure you check the ingredients if you are dairy/lactose intolerant.

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Gluten free pasta, 100g per person

50g of fresh basil leaves per person

50g of mayonnaise per person

The juice of half of a lemon

Olive oil (until desired consistency)

Salt and black pepper to taste

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  1. Cook the pasta. Drain and rinse with cold water. Leave to cool down whilst you make the sauce.
  2. Add the ingredients to a blender and blend on high power until the basil is chopped and the sauce is smooth.
  3. Add the sauce to the pasta and stir through. For best results add to the fridge for an hour or two before eating. Can be kept in the fridge for two to three days.

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