Ingredients
Serves: 10
- 1 (500g) packet penne pasta
- 350g bacon rashers, diced
- 8 tablespoons mayonnaise
- 2 tablespoons white wine vinegar
- 1 punnet cherry tomatoes, halved
- 1 (50g) bag wild rocket, to serve
Method
Prep:30min ›
Cook:10min ›
Extra time:2hr ›
Ready in:2hr40min
- 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.
- Meanwhile, cook the bacon in a large deep frying pan over medium-high heat until browned. Remove from the pan and drain on kitchen roll.
- In a large bowl, stir together the mayonnaise and the vinegar till smooth. Add tomatoes, and the cooled bacon and pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for a few hours or overnight. When serving, mix in the rocket, or spoon pasta salad over a bed of rocket leaves.
Cook's notes
Feel free to use a different pasta shape if desired. Also, if you're not fond of rocket, you can use most any salad green - watercress works quite well!
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Reviews & ratings
Average global rating:
(4)
Reviews in English (3)
This is such an easy pasta salad to make, you really do need to cool it down for the full amount of time though, for some reason its not as nice warm/tepid. I also added a small clove of garlic which really lifted the flavours. I'd recommend it to anyone and my picnic friends eat the lot! - 02 Jun 2010
I used babyleaf lettuce and added a dollop of mustard to the dressing. Exellent dish! - 04 Jul 2013
Really lovely meal, i didnt have any wine vinegar so i just used some white wine and a little mustard in the mayo- yum, yum - 17 Sep 2011
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