Bacon & Tomato Pasta Salad
with Parmesan & Dill-Parsley Mayo | Serves 2- 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, tomato and baby spinach tossed together in dangerously creamy dill and parsley mayo.
Ingredients
1 packet
fusilli
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
1 sachet
Chicken-Style Stock Powder
1 packet
diced bacon
1
tomato
1
lemon
1 bag
baby spinach leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
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 of olive oil.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• 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 bacon is cooking, finely chop tomato. Cut lemon into wedges. • Stir tomato, baby spinach leaves, bacon, dill & parsley mayonnaise, a good squeeze of lemon juice and a drizzle of olive oil through the cooked pasta. Season to taste.
• Divide between two containers and sprinkle with grated Parmesan cheese. Refrigerate. • When you're ready for lunch, serve cold. Enjoy!
TIP: This pasta salad is best enjoyed cooled!
