Bacon & Tomato Pasta Salad
with Parmesan & Dill-Parsley Mayo
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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
fusilli
(Contains Gluten; May be present Soy, Egg. )
1 sachet
Chicken-Style Stock Powder
1 packet
diced bacon
1
tomato
1
lemon
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 bag
baby spinach leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. • Cook fusilli in boiling water, over high heat, 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 baby spinach leaves through the cooked pasta, along with tomato, bacon, dill & parsley mayonnaise, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide between 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!
