Ingredients
Dressing:
- ½ cup Greek yoghurt
- ½ cup low fat Hellman’s mayonnaise
- 4 anchovies
- 1 clove garlic crushed (cook it with the bacon to temper the raw flavour)
- a few basil leaves – about 6 medium/large
- 1 ½ cups baby spinach leaves
- 1 small avocado or half a large
- 2 Tbsp good quality white wine vinegar
- 1 Tbsp Worcestershire sauce
- 2 Tbsp water
- ½ tsp sea salt flakes
- Generous few grinds of black pepper
Pasta salad:
- 300 gms fusilli pasta or any other short pasta
- 250 gms Medley of tomatoes mixed baby rainbow tomatoes
- 250 gm streaky smoked bacon 1 pack
- 60 gms baby spinach leaves or more if yo prefer
- 20 gms chives finely chopped
Instructions
- Preheat the oven to 200c/ 400F and place the bacon on a bacon tray. Line the tray with foil to make washing up easier. When the oven is ready, roast the bacon for 15 minutes and until golden brown and crispy
- Bring a medium pot of salty water to a boil and cook the pasta until al dente. Drain and rinse under cold water to suspend the cooking process. Drain and set aside.
- Cut the tomatoes and the chives and set them aside.
- To make the dressing blitz all the ingredients in a small food processor until smooth and emulsified.
- When you are ready to serve, toss all the salad ingredients with as much of the dressing as you like. I used about ¾ of it. Adjust the seasoning and if necessary add more salt and pepper. Serve immediately.
Notes
This salad can be made in advance but the spinach leaves will wilt and the bacon will lose its crunch. It is still delicious either way.