This tasty pasta salad is perfect to whip up for unexpected visitors.
Ingredients
- 500g dried large shell pasta
- 2 bunches asparagus, trimmed, halved
- 12 slices (180g) pancetta, chopped
- 3 green onions, thinly sliced diagonally
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/2 cup whole-egg mayonnaise
- 2 teaspoons finely grated lemon rind
- 2 tablespoons lemon juice
- 1 tablespoon wholegrain mustard
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water until just tender, adding asparagus for the last 2 minutes of cooking. Drain. Refresh under cold water. Cool. Drain.
- Step 2Meanwhile, heat a frying pan over high heat. Add pancetta. Cook, stirring, for 2 minutes or until browned and crisp. Transfer to a plate lined with paper towel. Cool.
- Step 3Combine pasta, asparagus, pancetta, onion and parsley in a large bowl.
- Step 4Combine mayonnaise, lemon rind, lemon juice and mustard in a bowl. Add to pasta mixture. Toss to combine. Refrigerate in a large airtight container or bowl.
Nutrition
1528 kj
Energy
15.2g
Fat Total
2.2g
Saturated Fat
3g
Fibre
10.9g
Protein
25mg
Cholesterol
217mg
Sodium
44.2g
Carbs (total)
All nutrition values are per serve
Notes
At work: Divide pasta mixture between bowls. Serve. Super saver: Replace pancetta with 6 rashers rindless shortcut bacon to save $3 in total.
- Author: Emma Braz
- Image credit: Steve Brown
- Publication: Super Food Ideas
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