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 Greek yogurt cup
- ½ cup low fat Hellman’s mayonnaise
- 4 anchovies
- 1 garlic crushed (cook it with the bacon to temper the raw flavour, 1 clove
- a few basil leaves – about 6 medium/large
- 1 ½ cups baby spinach leaves
- 1 avocado small or half a large
- 2 white wine vinegar Tbsp, good quality
- 1 Worcestershire sauce Tbsp
- 2 water Tbsp
- ½ sea salt flakes tsp
- black pepper generous few grinds
Pasta salad:
- 300 fusilli pasta or any other short pasta, grams
- 250 tomatoes mixed baby rainbow tomatoes, medley, grams
- 250 smoked bacon 1 pack, streaky, grams
- 60 spinach or more if yo prefer, baby leaves
- 20 chives finely chopped, grams
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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