BLT Creamy Pasta Salad
Looking for a salad to keep the crowds happy at your next BBQ or family dinner? Look no further – this recipe will have everyone going for seconds.
To make this vegan simply replace the bacon with roasted chickpeas and use a vegan mayonnaise.
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prep time10minuti
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cook time15minuti
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serves6people
Ingredients
Roasted Chickpeas (for a vegan alternative)
Croutons
Method
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Preheat oven to 180ºC.
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To make the croutons, toss the chopped bread with olive oil and garlic powder in a bowl.
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Spread out onto a baking tray and bake for 15 minutes or until browned, turning over halfway.
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In a pot of boiling salted water cook, add the pasta and cook as per packet directions. Drain and rinse under cold water.
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If using bacon, fry in a pan with a little oil on medium heat. If using chickpeas, roast in the oven for around 30 mins or until crispy.
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Into a bowl, add the mayonnaise, lemon juice, apple cider vinegar, garlic powder and olive oil and mix well to combine.
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Into a large bowl, add the cooked pasta, rocket, tomatoes, red onion, bacon (or chickpeas) and avocado.
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Drizzle with sauce and toss to combine.
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Top with croutons and enjoy!
