BLT PASTA SALAD

PREP: 30MINS | COOK: 15MINS | SERVES: 6

INGREDIENTS

250G RINDLESS MIDDLE BACON RASHERS, CUT INTO LARDONS

240G DRIED ORECCHIETTE PASTA

SALT

1/2 CUP S&W WHOLE EGG MAYONNAISE

1 LEMON, RIND FINELY GRATED, JUICED

1 BUNCH FRESH CHIVES, FINELY CHOPPED

SALT AND PEPPER, TO SEASON

400G PKT TOMATO MEDLEY MIX, QUARTERED

1 LARGE AVOCADO, CHOPPED

3 BABY COS LETTUCES, TRIMMED, LEAVES SEPARATED (SEE NOTE)

MICRO HERBS OR SMALL FRESH PARSLEY LEAVES, TO SERVE

METHOD

1 / COOK THE BACON, STIRRING OFTEN, IN A NON-STICK FRYING PAN OVER MEDIUM HEAT FOR 10 MINUTES OR UNTIL GOLDEN AND CRISP. TRANSFER TO A PLATE LINED WITH PAPER TOWEL TO DRAIN.

2 / COOK THE PASTA IN A LARGE SAUCEPAN OF SALTED BOILING WATER, FOLLOWING THE PACKET DIRECTIONS, UNTIL AL DENTE. DRAIN AND SET ASIDE TO COOL.

3 / PLACE THE PASTA IN A LARGE BOWL. ADD THE BACON, MAYONNAISE, LEMON RIND, 2 TABLESPOONS LEMON JUICE AND CHIVES. SEASON AND TOSS UNTIL COMBINED. ADD THE TOMATO AND HALF OF THE AVOCADO.

4 / ARRANGE THE LETTUCE LEAVES ON A LARGE SERVING PLATTER. SPOON THE PASTA SALAD INTO THE LEAVES AND TOP WITH REMAINING AVOCADO AND HERBS.

NOTE: PLACE THE LETTUCE IN A LARGE BOWL OF ICED WATER AND SET ASIDE FOR 5–10 MINUTES. THIS WILL MAKE IT EASIER TO SEPARATE THE LEAVES, AS WELL AS RINSE AND CRISP THEM UP.

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