Carbonara pasta salad


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.

10 Ingredients

  • 250g dried risoni pasta

  • 150g streaky bacon rashers

  • 2 baby cos lettuces

  • 4 boiled eggs

  • 20g (1/4 cup) shaved parmesan
  • creamy dressing

  • 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 1

    Put 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 2

    While the water heats up, coarsely chop the bacon

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    (150g streaky bacon rashers). Separate the lettuce (2 baby cos lettuces) leaves, rinse and drain well.

  • Step 3

    Pour 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 4

    While the pasta is cooking, add the bacon to the hot frying pan and cook, tossing, for 2-3 minutes or until crisp.

  • Step 5

    As 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 6

    Arrange 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.

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Nutritional Information

Per serving

  • 636

  • 2662 kj

  • 39.6g

  • 15.2g

  • 3.6g

  • 22g

  • 46.3g

All quantities above are averages

Image by Michelle Southan And Jeremy Simons

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