This salad makes an ideal make-ahead picnic or packed lunch, perfect for the whole family to share alongside your choice of meat, fish or mixed salads
Preparation: 20 minutes | Cooking: 20 minutes | Makes 6-8 servings | Suitable from 12 months (without salt)
250g uncooked, medium-size pasta, variety of shapes
2 slices of bread to make toasted bread crumbs
2 tablespoons butter; melted
6 slices bacon cooked crisp (can be omitted to make this veggie)
1 head iceberg lettuce washed and chopped
½ red pepper, washed, deseeded and finely chopped
100g red and yellow cherry tomatoes washed & halved
100g frozen peas, cooked
handful of basil, torn
60g feta, cubed
For the sauce
50g full fat natural yoghurt
¼ teaspoon sweet paprika
¼ teaspoon freshly ground black pepper
Cook pasta according to package directions until al dente. Reserve a little pasta water and drain the pasta.
While the pasta cooks, cook the bacon, chop the lettuce, halve the tomatoes, chop the red pepper and cook the peas, then make the breadcrumbs.
To make the breadcrumbs, tear the bread apart into smaller chunks and place in a food processor. Process the bread until it is in small-medium sized crumbs.
Place the breadcrumbs into a medium bowl and add the melted butter. Mix together until the butter is well incorporated. Toast in the oven on 200C for 10-15 minutes until toasted to your liking.
To make the sauce, a medium mixing bowl, whisk together mayonnaise, paprika, and black pepper; set aside.
In a large bowl, combine the drained pasta, half the breadcrumbs, half the crispy bacon, lettuce, tomatoes, peppers and sauce.
Toss to mix and refrigerate in an airtight container until ready to serve.
To serve, if needed add the reserved pasta water to loosen the salad. Sprinkle with reserved breadcrumbs, bacon, the torn basil and feta cubes and season with salt & pepper to taste.
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