Recipe may contain gluten, milk, soy, sesame and egg.
This budget caesar pasta salad is quick and easy, with bacon, egg and a creamy, tangy dressing.
250g dried risoni pasta
150g streaky bacon rashers
2 baby cos lettuces
4 boiled eggs
20g (1/4 cup) shaved parmesan
125g (1/2 cup) sour cream
65g (1/4 cup) mayonnaise
2 tbsp fresh lemon juice
2 tsp Dijon mustard
1 bunch fresh chives
6 Method Steps
Step 1Put the kettle on. Heat a non-stick frying pan over medium-high heat. Fill one-third of a large saucepan with water and place over high heat. Cover and bring to the boil.
Step 2While the water heats up, coarsely chop the bacon(150g streaky bacon rashers). Separate the lettuce (2 baby cos lettuces) leaves, rinse and drain well.
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
Step 3Pour boiling water from the kettle into pan of hot water. Cover and return to the boil. Add pasta (250g dried risoni pasta). Cook following packet directions for 2 minutes less than stated on the packet. Drain. Return to pan.
Step 4While the pasta is cooking, add the bacon to the hot frying pan and cook, tossing, for 2-3 minutes or until crisp.
Step 5As the pasta and bacon cook, place dressing ingredients (125g (1/2 cup) sour cream|65g (1/4 cup) mayonnaise|2 tbsp fresh lemon juice|2 tsp Dijon mustard) in a jug, using scissors to snip in the chives (1 bunch fresh chives). Whisk until well combined.
Step 6Arrange lettuce on a serving platter. Add 3 tablespoonfuls of dressing to pasta. Toss until combined. Scatter the pasta over the lettuce. Halve eggs (4 boiled eggs) and arrange on top. Drizzle over the remaining dressing. Scatter over the bacon and parmesan (20g (1/4 cup) shaved parmesan). Season and serve.
All quantities above are averages