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Pasta Salad Recipe

Tasty!

Ok, so I needed a recipe for cold pasta salad that wasn’t too …fussy. I did search google for recipes, cause I wasn’t too confident with flavours at the time. But came up with nothing that really appealed and fit what I needed; which was to satisfy many different taste buds for a BBQ. So here’s what I threw together. Simple flavours, but big on taste! Leave a comment if you try this. I’d love to know what you think.

Serves 8-10 buffet portions

Ingredients
400g Dry weight Cavatappi (spirals)
8 Heaped Tablespoons of Light Mayonnaise (using regular dinner spoon not measuring type) Approx 600g
340g Drained Salad Crisp Green Giant™ Sweet corn (large can)
5 Large Spring Onions
12 Rashers of Streaky (or any that you prefer) Bacon
Salt and Pepper to taste
Large pinch of Paprika

Directions
Cook pasta and bacon in your usual, preferred way. Pasta should not be overcooked. Drain pasta and let sit to cool in the drainer, washing with cool water to help speed up the process. Let bacon cool on a plate.

Roughly chop the onion and place in a large mixing bowl along with the sweetcorn. Add cold pasta and mayo and lightly mix together, being careful not to break up the pasta shapes. Sprinkle on most of paprika.

Using scissors or a knife if you prefer, cut the bacon into slithers over the pasta mix. Stir to incorporate the bacon, add more mayo with you feel you need it. Place pasta salad into a container with a lid and finish off with a sprinkling of paprika all over. Cover and store in a fridge.

Best eaten 3+ hours after making, to give the mayonnaise a chance to absorb the flavours otherwise it can taste really eggy.

You could substitute the bacon for ham or chicken. Spring onion can be subbed with chives too. When including any meat, please make sure it has cooled thoroughly before you mix into your pasta mix.

Bacon Wraps

Ingredients

500g jus • roll® Puff Pastry Block
100g Grated Cheese of your choice
4-8 Rashers of Back Bacon

Directions
Remove pastry form the refrigerator and leave to sit for 20 mins.

Jus-Roll Puff Pastry 500g

Preheat oven at 220°C (200°C fan ovens). Unwrap block and cut in half so you have two rectangles. Put one block aside and roll out the dough so that when cut down the middle you will get two squares. Doesn’t matter if it’s not exact. You can use a dusting of plain flour to aid rolling.

Rolling Technique - Don't worry if it's not perfect!

Repeat with other block and you will end up with four large squares.

Four pastry squares

Place squares on baking trays and place 1-2 rashers on bacon on each square. Add 25g of grated cheese to each wrap.

Prepare on baking trays

Fold each corner (as pictured below) in to the centre. Coat any exposed pastry with milk or egg. If you have allergies this is not essential

Almost ready!

Bake in oven for 25-30 mins or until pastry is fully cooked and holds it’s shape when lifted from the tray. If you like your bacon extra crispy, you can cook your bacon before you place into the wraps. These make huge wraps ideal for lunch or as part of a main meal. For smaller wraps keep rolling and cut smaller squares. Use less ingredients in each wrap so that it doesn’t over fill.

Makes 4 Large Wraps

These are huge versions of the greggs ones. My hubby says ‘they are better than greggs’. This is a really cheap easy meal. I server mine with baked beans and salad as I find them very filling.

Enjoy!

You can freeze these aswell, just loosely wrap up in foil and place inside resealable freezer bags. They take 15-20 mins to reheat from frozen at 200°C. They are just like from fresh!

Please leave comments if you decided to try this out. It really takes no time at all.

Notes: You can use 50% fat cheese you wish. Try a different cut of bacon, but will work best with less fatty cuts, as this will prevent the pastry from going soggy. I use foil to line the trays as it’s easier to remove them afterwards. Of course, you can use any brand of puff pastry too.