5-Ingredient BLT Pasta Salad

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1. Serves 24 ⁠
   Hands-on time: 15 minutes ⁠
   Hands-off time: 20 minutes ⁠
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   INGREDIENTS⁠
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   1 packet (500g) Fatti’s & Moni’s Fusilli Pasta Screws ⁠
   1 packet (200g) streaky bacon ⁠
   1 head Romaine lettuce, or lettuce of choice ⁠
   1 punnet (250g) cherry tomatoes ⁠
   1½ cups tangy mayonnaise ⁠
   ½ tsp each salt and pepper, to season (optional) ⁠
   ⁠
   Serving suggestion: ⁠
   Fresh chives, chopped ⁠
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   METHOD ⁠
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   1. Prepare the Fatti's & Moni's Fusilli Pasta Screws by adding it to a large pot of salted boiling water. Cook, uncovered, for 7-8 minutes or until al denté. Strain the pasta and empty it onto a baking tray to cool for about 15 minutes ensuring the pasta does not stick together. *Chef’s Tip: You can also use leftover pasta! ⁠

   2. While the pasta cooks, add the bacon to a large non-stick pan over medium heat and allow to cook until crispy, about 7-8 minutes, stirring frequently. Drain the bacon on a paper towel and allow it to cool. *Chef’s Tip: Replace the bacon with chicken or mushrooms, if preferred! ⁠

   3. On a clean chopping board, slice the lettuce into thin strips, halve the cherry tomatoes, and cut the crispy bacon into 3cm squares. *Chef’s Tip: Use any lettuce and tomatoes of your choice! ⁠

   4. Add the cooled pasta to a large mixing bowl. To this, add the crispy bacon, lettuce, tomatoes, and mayonnaise. Stir until mixed and well-coated. ⁠

   5. Season with salt and pepper, if necessary. If made in advance, cover the bowl and refrigerate until needed. *Chef’s Tip: The pasta salad will stay fresh in the fridge for about 3 hours! ⁠

   6. Transfer the pasta salad to a serving dish. Garnish with fresh chives and ENJOY immediately!⁠

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