Healthier Option Pasta Salad

I'm quite partial to a pasta salad, and it just so happened I was feeling inspired and decided to throw one together with ingredients from my fridge and pantry and it was one of the tastier pasta salads I've ever had!

I also just so happened to have buckwheat pasta in my pantry, making this wheat and gluten free, I also had a leftover roast chicken breast from the night before that I cut up and added to it but you don't have to add it if you don't like.

You will need...
250gr dried pasta spirals
1 small carrot, peeled
1 large stick of celery
1 round tomato
2 shallots
1 heaped Tbs low fat aioli or whole-egg mayonnaise
2 heaped Tbs low fat sour cream
1/2 tsp dijon mustard
1 lemon, juiced
salt and pepper
2 slices rasher bacon
a small handful of chopped parsley

Method...
1. Boil the pasta in salted water to al'dente using packet instructions, drain and place under cold running water to stop it cooking.
2. Cook the bacon to crisp and place on paper towel to absorb any excess fat. Dice finely.
3. If you feel comfortable with a knife, finely dice the carrot, if not grate it. Dice the celery and tomato finely and thinly slice the white of the shallots.

4. Combine all the vegetables together with the pasta, bacon and chopped parsley (chicken too if you're using it).

4. In a small bowl combine the aioli/mayonnaise, sour cream, dijon mustard, lemon juice and a decent amount of salt and pepper. Mix well.
5. Spoon the dressing onto the pasta mix and mix well. Taste and adjust the seasoning if necessary. Store covered in the fridge for up to 3 days.


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