BLAT-Inspired Pasta Salad and Croutons

Nutrition per serve

Ingredients

• 1pcs onion
• 250g cherry tomatoes
• 1pcs avocado
• 90g diced bacon
• 200g shell pasta
• 1pcs sourdough baby baguette
• 5g Italian seasoning
• 50g basil pesto
• 50g aioli mayonnaise
• 50g mixed salad leaves
• 15ml olive oil
• 10ml sugar
• 10ml balsamic vinegar
• 5ml white wine vinegar
• 5ml dijon mustard

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting this recipe (see cooking tip). Preheat the grill to high. Bring a medium saucepan of salted water to the boil for the pasta. Finely chop the onion. Halve the tomatoes. Chop the avocado into 2cm chunks.
2. Step 2 — Make bacon jam
   Heat 2 tsp olive oil in a medium frypan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Increase the heat to high, add the bacon and cook, stirring for 4-5 mins until golden. Add 2 tsp sugar and 2 tsp balsamic vinegar and cook, stirring, for 3 mins or until caramelised and thickened. Season with pepper and remove from the heat.
3. Step 3 — Cook pasta
   While the bacon jam is cooking, cook the pasta in the pan of boiling water for 11 mins or until al dente. Drain, then rinse under cold water to cool.
4. Step 4 — Toast croutons
   Meanwhile, tear the baguette into 2cm chunks and put on an oven tray. Scatter over the Italian seasoning, drizzle with 2 tsp olive oil and toss to coat. Grill for 2-3 mins until lightly toasted.
5. Step 5 — Make dressing
   Put the half the pesto*, half the aioli*, 1 tsp white wine vinegar, 1 tsp dijon mustard and 1½ tbs water in a large bowl and stir to combine. Season with salt and pepper.
6. Step 6 — Get ready to serve
   Add the pasta, salad leaves, avocado and tomatoes to the dressing and gently stir to combine. Taste, then season with salt and pepper. Divide the pasta salad among bowls. Spoon over the bacon jam and scatter with the croutons to serve.

Allergens

Sulphites, Gluten, Wheat, Soy, Milk, Walnut, Egg