Bacon And Corn Pasta Salad With Mustard Dressing |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is a beautiful salad recipe that I ran across on the internet. I halved the recipe when I made it up and there was still a lot left over. My husband loved it and I made it twice in the first week that I found the recipe. Read more . Delicious! Ingredients:
500g large pasta crests |
1 tbs olive oil |
250g button mushrooms, halved |
4 rashers rindless bacon (250g), chopped coarsely |
230g baby corn |
1 medium red onion (170h), chopped coarsely |
1 large avocado (320g), chopped coarsely |
1 cup fresh flat-leaf parsley leaves |
mustard dressing |
1 cup (250ml) bottle caesar salad dressing |
1 tbs wholegrain mustard |
Directions:
1. Cook pasta in large saucepan of boiling water, uncovered, until just tender, drain. Rinse under cold water, drain.
2. Meanwhile, heat oil in large frying pan, add mushroom and bacon and cook stirring, until beginning to brown. Remove mixture from pan then add corn and cook, stirring, until browned all over.
3. Combine dressing ingredients for the mustard dressing in a small bowl or jug.
4. Place pasta, mushroom mixture and corn in large bowl with onion, avocado, parsley and dressing; toss gently to combine
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