This salad combines 2 great salads, pasta and caesar how could I go wrong. It has the taste of a caesar but with deliciously soft pasta. Great as a side salad with dinner or as a lunch on the go.
Add all the dressing into a jug and blitz until smooth and emulsified.
Cook pasta until tender.
Cook mushrooms and bacon until caramelized.
Cook corn kernels until charred and caramelized.
Add bacon, mushrooms, capsicum, corn, rocket, parsley and ¾ of the dressing and mix well to combine.
Caesar Pasta salad
Dressing:
1 small garlic clove
1 egg
2 tbsp lemon juice
¾ tbsp dijon mustard
200ml canola oil
¼ cup finely grated parmesan
Salt and pepper, to taste
Add all the ingredients to a large jug. Using a stick blender, blend until smooth and emulsified. Season with salt and pepper to taste and mix through.
500g spiral pasta
250g Portobello mushrooms, diced
3 rashers streaky bacon, coarsely chopped
1 cup frozen corn kernels
1 roasted capsicum, diced
1 cup baby rocket leaves
¼ cup shaved parmesan, broken into small chunks
½ cup parsley, finely chopped
Cook pasta in a large saucepan of boiling water, uncovered for 9 minutes or until tender. Drain and rinse under cold water. Drain again and set aside in a large mixing bowl.
Meanwhile heat 2 tbsp of olive oil in a frying pan, add the mushrooms and bacon and cook, stirring occasionally until it caramelizes. Remove mushrooms and bacon from the pan and add to the bowl with the pasta, then add the corn and cook until the kernels char and caramelize. Remove the heat and add to the pasta. Leave to cool.
Once cooled, add capsicum, rocket, parsley, shaved parmesan and ¾ of the dressing and mix well to combine. Season with salt and pepper to taste.
Serve
Comments