BLT Crunchy Pasta Salad

Arrive at a summer BBQ or gathering with this salad, and you are going to be very popular. Or, keep it for yourself at home, it’s up to you! All the flavours of a classic BLT in a delicious salad. This is our Dr. Will’s twist on the viral crunchy pasta salad. Cooked pasta is baked with a sprinkle of smoked paprika and showers of creamy Parmesan, until golden and crunchy adding instant texture to our BLT salad. Then paired with a smoky bacon crumb, lettuce and tomatoes. The aioli-style dressing showcases Dr. Will’s All-Natural Classic Mayo, spiked with a little aromatic garlic and zingy lemon, to demonstrate how easy it is to whip up a delicious dressing thanks to Dr. Will’s. For a vegetarian alternative, you can swap the bacon out for sliced avocado or halloumi and make sure you’re using a vegetarian alternative to Parmesan. If you’re short on time this pasta is also absolutely delicious with just cooked pasta.

INGREDIENTS (serves 4):
200g farfalle pasta
2 tsp garlic granules
80g grated Parmesan
6 rashers streaky bacon
1 lemon, juice
1 garlic clove, crushed
5 tbsp Dr. Will’s All Natural Classic Mayo
300g tomatoes, wedges
1 romaine lettuce, chopped
Your preferred cooking oil or spray
Salt & pepper, to taste

METHOD:

1. Preheat the oven to 200C/180C fan.
2. If you have it you can use leftover cooked pasta. If you’re starting from scratch, cook the farfalle pasta in boiling salted water for 8 minutes. 
3. Drain the farfalle pasta, then add it to a baking tray. Drizzle over a generous glug of olive oil, with the garlic granules and a pinch of salt and pepper, toss well together then spread out on the tray.
4. Sprinkle over the grated Parmesan and bake in the oven for 25 - 30 minutes, until the pasta is golden and crunchy
5. Add the bacon to a baking tray and bake in the oven for 8 - 10 minutes until crispy. Once cool enough to handle, chop into bite sized pieces.
6. Juice the lemon, peel and crush the garlic clove.
7. In a bowl mix together the Dr, Will’s All Natural Classic Mayo, crushed garlic, and half the lemon juice. Start by adding half the lemon juice and you can add more to taste or depending on the consistency you prefer. Season to taste with salt and pepper.
8. Chop the romaine lettuce and slice the tomatoes.
9. Tip the crunchy pasta into a large bowl, add the chopped bacon, romaine lettuce and tomatoes.
10. Drizzle over the dressing and toss the salad together. Finish with some more optional Parmesan if you like.