Bacon & Cucumber Pasta Salad
with Parmesan & Dill-Parsley Mayo
Looking for a quick and easy lunch option? Whip up this pasta salad in just 15 minutes. Featuring crispy bacon, cucumber and baby spinach tossed together in dangerously creamy dill and parsley mayo.
Unfortunately, this week’s tomato was in short supply, so we’ve replaced it with cucumber. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
fusilli
(Contains Gluten(Wheat); May be present Soy, Egg. )
1 sachet
Chicken-Style Stock Powder
1 packet
diced bacon
1
cucumber
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 bag
baby spinach leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fusilli in boiling water until 'al dente', 12 minutes. • Drain fusilli, then return to saucepan with chicken-style stock powder and a drizzle with olive oil.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes.
• While the bacon is cooking, slice cucumber into half-moons. Stir cucumber, baby spinach leaves, bacon, dill & parsley mayonnaise and a drizzle of olive oil through the fusilli. Season to taste. • Divide between two containers and sprinkle with grated Parmesan cheese. Refrigerate.
Little cooks: Add the finishing touch by sprinkling the cheese on top.
• When you're ready for lunch, toss to combine. Enjoy!
TIP: This pasta salad is best enjoyed cooled!