Creamy Bacon Pasta Salad
with Cherry Tomatoes & Baby Spinach | Serves 2
- Gluten
- Wheat
- Eggs
- Eggs
- Soy
- May contain traces of allergens
- Milk
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
brown onion
1 packet
orecchiette
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
garlic paste
1 punnet
snacking tomatoes
1 bag
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 sachet
chicken-style stock powder
pinch
chilli flakes
1 packet
Dijon mustard
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Boil the kettle. Pour boiling water into a medium saucepan over high heat with a generous pinch of salt. • Cook orecchiette in boiling water until 'al dente', 8 minutes. Drain and return to pan. • Meanwhile, finely chop brown onion.
• Heat a large frying pan over high heat with a drizzle of olive oil. • Cook diced bacon and onion, breaking up bacon with a spoon, until golden, 4-6 minutes. Stir in garlic paste until fragrant, 1 minute.
• Meanwhile, slice snacking tomatoes in half. • To the saucepan with cooked pasta, add baby spinach leaves, tomatoes, Dijon mustard, dill & parsley mayonnaise, chicken-style stock powder, chilli flakes (if using), bacon, onion and a pinch of pepper. • Divide pasta salad between the two containers. Refrigerate.
• When you are ready for lunch, enjoy creamy bacon pasta salad straight from the refrigerator or microwave on high in 30 second blasts, until heated to your liking. Enjoy!
