Name: Creamy bacon and egg pasta salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 500 gram shell pasta; 6 eggs, at room temperature; 5 rashers bacon, rind removed, chopped; 1/2 cup whole egg mayonnaise; 1/3 cup sour cream; 2 tablespoon lemon juice; 2 anchovy fillets, drained, finely chopped; 1 clove garlic, crushed; 1 tablespoon dijon mustard; 2/3 cup shaved parmesan; 1 1/2 cup shredded barbecued chicken; 2 celery sticks, thinly sliced; 4 cos lettuce leaves, coarsely shredded; 3 green onions, thinly sliced diagonally

Creamy bacon and egg pasta salad

Quick, tasty and packed full of goodness, this delicious pasta salad tossed with a creamy dressing, hard-boiled eggs and crispy bacon is easy to make and highly satisfying.

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Serves 8

Prep

15M

Cook

20M

Total

35M

Ingredients

500 gram shell pasta

6 eggs, at room temperature

5 rashers bacon, rind removed, chopped

1/2 cup whole egg mayonnaise

1/3 cup sour cream

2 tablespoon lemon juice

2 anchovy fillets, drained, finely chopped

1 clove garlic, crushed

1 tablespoon dijon mustard

2/3 cup shaved parmesan

1 1/2 cup shredded barbecued chicken

2 celery sticks, thinly sliced

4 cos lettuce leaves, coarsely shredded

3 green onions, thinly sliced diagonally

Method

1.Cook pasta in a large saucepan of boiling salted water 10-12 minutes, or until tender. Drain. Refresh under cold water. Place in a large bowl.

2.Meanwhile, place eggs in a medium saucepan. Cover with cold water. Bring to the boil over moderate heat, stirring to help centre the yolks. Cook 10 minutes. Drain. Refresh under cold water. Peel. Cut into quarters.

3.Heat a large frying pan over moderate heat. Cook bacon, stirring, 4 minutes or until crisp. Drain on paper towels.

4.Whisk mayonnaise, cream, juice, 1 tablespoon warm water, anchovies, garlic and mustard in a medium jug.

5.Add half the parmesan, half the bacon, chicken, celery, lettuce and onion to pasta. Drizzle mayonnaise mixture over pasta; toss to combine. Top with egg, remaining bacon and remaining parmesan, to serve.

Anchovies can be salty; taste dish before adding salt.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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