About this recipe:Add macaroni pasta to everything you love about a classic Caesar salad, and here you have it! Romaine lettuce is tossed with Caesar dressing, hard boiled eggs, bacon, croutons and macaroni for an unusual version of a beloved salad. Makes a lovely light lunch, or add barbecued chicken fillet for a quick and yummy summer dinner.
225g macaroni pasta
225g bottled Caesar dressing
3 rashers bacon, chopped
1 romaine lettuce, torn into bite size pieces
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Method Prep:25min › Cook:15min › Ready in:40min
Bring a large pot of lightly salted water to the boil. Add the pasta and cook until tender, about 8 minutes. Drain and rinse under cold water to cool.
At the same time, place eggs in a saucepan and fill with enough cold water to cover. Cover with a lid and bring to the boil. Remove from the heat once boiling, and let stand covered for 10 minutes. Drain, cool, peel and chop.
Fry bacon in a frying pan over medium heat or cook in the microwave on kitchen paper-lined plate until crisp. Drain and set aside.
In a large bowl, combine the lettuce and pasta. Stir in the eggs, bacon, Caesar dressing and croutons. Refrigerate for about 30 minutes before serving.