Green goddess BLT pasta salad
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Green goddess BLT pasta salad
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The best ever green goddess BLT pasta salad recipe
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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.
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