Try this pasta salad twist of a lunchtime staple, the classic BLT.
Cook: 23 Mins
Serves: 5
Price: £1.03 per serving
Nutritional Information
Each 439g serving contains
Energy
10483kj
571kcal
10483kj
571kcal
29%
Fat
16.2g
16.2g
Med
23%
23%
Saturates
4.8g
4.8g
Low
24%
24%
Sugars
7.5g
7.5g
Low
8%
8%
Salt
2.37g
2.37g
High
40%
40%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
2388kj/571kcal
Typical energy values per 100g:
2388kj/571kcal
Ingredients
500g Cooking Bacon, chopped
788g of Pasta Shapes
Iceberg Lettuce Head (624g), roughly chopped
348g Salad Tomatoes, sliced into thick wedges
146g Red Onion, thinly sliced
1 Lemon, sliced into 5 thick wedges
1g of Fresh Basil per portion
5 tbsp Mayonnaise
Method
1
Add the chopped bacon into a large non-stick frying pan over a medium/low heat. Stir occasionally & cook for 15 minutes, until crispy.
2
Meanwhile, cook all the pasta according to packet instructions, adding 1 minute onto the cook time. As we are enjoying the pasta cold, it firms up and feels less cooked, so we cook it for a little longer.
3
Rinse the cooked pasta in cold water until cool, then add to a meal prep container.
4
Shred the head of lettuce and add to a bowl lined with a paper towel. In between handfuls, add a few sheets of paper towel to prevent sogginess.
5
Store all the salad elements separately so they are ready to assemble when it’s time to eat.
6
When it’s time to eat, add a tbsp of mayo and a squeeze of lemon juice (1 large wedge) into a bowl with a crack of pepper. Stir to combine, then add a serving of all the prepped salad ingredients and a few handfuls of pasta. Combine and top with the crispy bacon and a few basil leaves. Dig in!