
Ingredients (15)
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2 tsp extra virgin olive oil
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4 middle bacon rashers, chopped
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1/2 small red cabbage, chopped
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420g can Coles corn kernels, drained
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2 baby gem lettuces, shredded
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2 large tomatoes, diced
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1 continental cucumber, diced
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3/4 cup grated tasty cheese
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2 green onions, thinly sliced
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Creamy Mustard Dressing
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1 cup sour cream
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1 cup traditional mayonnaise
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1 cup flat-leaf parsley leaves, chopped
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2 tbsp lemon juice
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1 tbsp wholegrain mustard
Method
Show ingredient quantity
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Cook 3 cups dried elbow pasta in a large saucepan of boiling, salted water following packet directions. Drain. Refresh under cold water. Drain well.
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Meanwhile, heat 2 tsp extra virgin olive oil in a large frying pan over medium-high heat. Cook 4 middle bacon rashers, chopped, stirring occasionally, for 5 minutes or until golden. Drain on paper towel.
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To make the creamy mustard dressing: Combine 1 cup sour cream, 1 cup traditional mayonnaise, 1 cup flat-leaf parsley leaves, chopped, 2 tbsp lemon juice and 1 tbsp wholegrain mustard in a bowl. Season with salt and pepper.
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Place 1/2 small red cabbage, chopped over the base of a 5-litre (20-cup-capacity) glass serving bowl. Top with 420g can Coles corn kernels, drained, then half of the pasta. Spoon over 3/4 of the dressing. Arrange 2 baby gem lettuces, shredded over dressing layer. Toss 2 large tomatoes, diced, 1 continental cucumber, diced and remaining pasta together. Spoon over lettuce. Drizzle with remaining dressing. Sprinkle with bacon, 3/4 cup grated tasty cheese and 2 green onions, thinly sliced. Season with pepper. Serve.
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