Bacon & Cucumber Pasta Salad
with Parmesan & Dill-Parsley Mayo
- Gluten(Wheat)
- Eggs
- Soy
- Milk
- May contain traces of allergens
- Soy
- Eggs
Looking for a quick and easy lunch option? Whip up this pasta salad in just 15 minutes. Featuring crispy bacon, cucumber and baby spinach tossed together in dangerously creamy dill and parsley mayo. *Unfortunately, this week’s tomato was in short supply, so we’ve replaced it with cucumber. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1 packet
fusilli
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
1 sachet
Chicken-Style Stock Powder
1 packet
diced bacon
1
cucumber
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 bag
baby spinach leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
Nutrition Values
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fusilli in boiling water until 'al dente', 12 minutes. • Drain fusilli, then return to saucepan with chicken-style stock powder and a drizzle with olive oil.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes.
• While the bacon is cooking, slice cucumber into half-moons. Stir cucumber, baby spinach leaves, bacon, dill & parsley mayonnaise and a drizzle of olive oil through the fusilli. Season to taste. • Divide between two containers and sprinkle with grated Parmesan cheese. Refrigerate.
Little cooks: Add the finishing touch by sprinkling the cheese on top.
• When you're ready for lunch, toss to combine. Enjoy!
TIP: This pasta salad is best enjoyed cooled!
