Bacon and Ranch Pasta Salad

Nutrition per serve

Ingredients

• 100g sugar snap peas
• 1pcs spring onion
• 200g penne pasta
• 150g peas
• 1pcs diced bacon
• 50g yoghurt ranch dressing
• 2pcs egg
• 5ml olive oil

Method

1. Step 1 — Prep ingredients
   Bring a small saucepan of water to the boil for the eggs. Bring a large saucepan of salted water to the boil for the pasta and vegetables. Trim the stems from the sugar snap peas, removing the strings from one side. Finely chop the spring onion.
2. Step 2 — Boil eggs
   Cook 2 eggs in the small pan of boiling water for 8 mins for hard-boiled. Drain, then cool in cold water. Peel and coarsely chop the eggs.
3. Step 3 — Cook pasta and peas
   Meanwhile, cook the pasta in the large pan of boiling water for 8 mins. Add the sugar snap peas and peas, return to the boil and cook for a further 2 mins or until the pasta is al dente and both peas are tender. Drain, then rinse under cold water to cool.
4. Step 4 — Cook bacon
   While the pasta is cooking, heat 1 tsp olive oil in a medium frypan over medium-high heat. Cook the bacon, stirring, for 4-5 mins until crisp. Remove the pan from the heat.
5. Step 5 — Toss salad and serve up
   Combine the pasta and peas, egg, bacon, spring onion and ranch dressing in a bowl. Taste, then season with salt and pepper. Divide the pasta salad among bowls and enjoy!
6. Step 6 — Make it herby
   Snip some chives into the salad for a herby boost.

Allergens

Eier, Gluten, Wheat, Milch