Bacon & Creamy Pesto Pasta Salad
with Tomato & Corn
- Eggs
- Milk
- Walnut
- Cashew
- Gluten
- Wheat
- May contain traces of allergens
- Almond
- Cashew
- Macadamia
- Eggs
- Soy
- Milk
Ingredients
1 packet
Snacking Tomatoes
1 packet
Baby Spinach Leaves
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
1 tin
Sweetcorn
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Orecchiette
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
180 g
Diced Bacon
(May be present: Soy, Milk.)
Cooking Steps
Boil the kettle. Pour boiling water into a saucepan over high heat with a pinch of salt. Cook orecchiette in boiling water until ‘al dente’, 8 mins. Drain and return to pan. Drizzle with a little olive oil to prevent sticking.
Meanwhile, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook diced bacon, breaking up with a spoon, 4-6 mins. Halve snacking tomatoes. Roughly chop baby spinach leaves. Drain sweetcorn.
To the pasta, add bacon, tomatoes, spinach, corn, basil pesto and creamy pesto dressing. Toss to combine. Season to taste. Divide between containers. Refrigerate until ready to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found it mild, suggesting more seasoning could boost the taste.
- Portions: Opinions varied; some felt it was insufficient for two, while others found it generously sized.
- Suggestions: Consider reducing the amount of tomatoes for a more balanced flavour profile.
