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Bacon & Tomato Pasta Salad

Bacon & Tomato Pasta Salad

Bacon & Tomato Pasta Salad

with Parmesan & Dill-Parsley Mayo

Get up to $175 off

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.

Tags:

Kid Friendly

•Climate Superstar

Allergens:

Gluten(Wheat)

•Eggs

•Soy

•Milk

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

fusilli

1 sachet

Chicken-Style Stock Powder

1 packet

diced bacon

1

tomato

1

lemon

1 packet

Dill & Parsley Mayonnaise

1 bag

baby spinach leaves

1 packet

Grated Parmesan Cheese

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)3260 kJ

Fat43.6 g

of which saturates9.5 g

Carbohydrate68.7 g

of which sugars6.6 g

Protein24.5 g

Sodium1222 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

1

• 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!

2

• 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.

3

• 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.

4

• 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!

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