Name: Egg and bacon pasta salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 400 gram farfalle (bow tie) pasta; 6 slices short-cut rindless bacon, cut into thin strips; 4 hard-boiled eggs, peeled, quartered; 200 gram grape tomatoes, halved; 100 gram baby rocket leaves; 4 green onions, sliced diagonally; 1/2 cup roughly chopped flat-leaf parsley; 1/2 cup shredded parmesan; 1/3 cup bought french dressing

Egg and bacon pasta salad

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Serves 6

Prep

15M

Cook

15M

Total

30M

Ingredients

400 gram farfalle (bow tie) pasta

6 slices short-cut rindless bacon, cut into thin strips

4 hard-boiled eggs, peeled, quartered

200 gram grape tomatoes, halved

100 gram baby rocket leaves

4 green onions, sliced diagonally

1/2 cup roughly chopped flat-leaf parsley

1/2 cup shredded parmesan

1/3 cup bought french dressing

Method

1.Cook pasta in a large sauce pan of boiling salted water until tender; drain. Rinse pasta in cold running water. Place pasta in a large bowl.

2.Meanwhile, heat a medium frying pan over moderate heat. Cook and stir bacon for 3-4 minutes or until crisp; let cool.

3.Add half the egg to pasta with bacon, tomato, rocket, onion, parsley and parmesan.

4.To serve, drizzle dressing over pasta and toss to combine. Arrange remaining egg over salad.

Replace grape tomatoes with regular, chopped tomatoes. Use any small pasta shapes. Store salad and dressing separately; combine just before serving.
Note

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