Creamy Bacon & Tomato Pasta Salad
with Parmesan- 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 & 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 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. 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.
• When you're ready to pack your lunch, stir tomato, 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 over grated Parmesan cheese. Refrigerate. Enjoy! TIP: This pasta salad is best enjoyed cooled! Little cooks: Add the finishing touch by sprinkling the cheese on top.
