- Layered Pasta Salad.jpg (43.13 KiB) Viewed 364 times
Ready in: 20 minutes
Serves: 8
No nutritional information available.
Ingredients
- 300g pasta shape of choice
- Salt and freshly ground black pepper
- 1 tsp olive oil
- 4 bacon rashers, chopped
- 250ml soured cream
- 250ml mayonnaise
- Handful of fresh flat-leaf parsley leaves, chopped
- 2 tbsp lemon juice
- 1 tbsp wholegrain mustard
- ½ small red cabbage, chopped
- 420g frozen sweetcorn, defrosted and drained
- 2 gem lettuces, shredded
- 2 large tomatoes, diced
- ½ cucumber, diced
- 75g Cheddar cheese, grated
- 2 spring onions, thinly sliced
Method
1. Cook the pasta in a large saucepan of salted boiling water according to the pack instructions.
2. Meanwhile, heat the oil in a large frying pan over a medium heat. Cook the bacon for 5 minutes, stirring often, for 5 minutes or until golden. Drain on kitchen paper.
3. Combine the soured cream, mayonnaise, parsley, lemon juice and mustard in a bowl. Set aside.
4. Place the cabbage in the base of a large glass serving bowl. Top with the sweetcorn. Drain the pasta and refresh under cold water. Add ½ to the bowl. Spoon over ¾ of the dressing, then top with the lettuce. Toss the tomato, cucumber and remaining pasta together and spoon over the lettuce.
5. Drizzle with the remaining dressing and sprinkle over the bacon, cheese and spring onion. Season with pepper then serve.
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