- 2 tsp extra virgin olive oil
- 4 middle bacon rashers, chopped
- 1/2 small red cabbage, chopped
- 420g can Coles corn kernels, drained
- 2 baby gem lettuces, shredded
- 2 large tomatoes, diced
- 1 continental cucumber, diced
- 3/4 cup grated tasty cheese
- 2 green onions, thinly sliced
-
Creamy Mustard Dressing
- 1 cup sour cream
- 1 cup traditional mayonnaise
- 1 cup flat-leaf parsley leaves, chopped
- 2 tbsp lemon juice
- 1 tbsp wholegrain mustard
- Cook 3 cups dried elbow pasta in a large saucepan of boiling, salted water following packet directions. Drain. Refresh under cold water. Drain well.
- 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.
- 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.
- 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.
