Name: Bacon and corn pasta salad with mustard dressing
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 500 gram large pasta crests; 1 tablespoon olive oil; 250 gram button mushrooms, halved; 4 rashers rindless bacon (250g), chopped coarsely; 230 gram baby corn; 1 red onion (170g), chopped coarsely; 1 avocado (320g), chopped coarsely; 1 cup fresh flat-leaf parsley leaves mustard dressing; 1 cup (250ml) bottled caesar salad dressing; 1 tablespoon wholegrain mustard

Ingredients

500 gram large pasta crests

1 tablespoon olive oil

250 gram button mushrooms, halved

4 rashers rindless bacon (250g), chopped coarsely

230 gram baby corn

1 red onion (170g), chopped coarsely

1 avocado (320g), chopped coarsely

1 cup fresh flat-leaf parsley leaves mustard dressing

1 cup (250ml) bottled caesar salad dressing

1 tablespoon wholegrain mustard

Method

1.Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain.

2.Meanwhile, heat oil in large frying pan, add mushroom and bacon and cook stirring, until beginning to brown. Remove mushrooms and bacon from pan then add corn and cook, stirring, until browned all over.

3.Make mustard dressing. Combine all ingredients in a small bowl or jug.

4.Place pasta, mushroom mixture and corn in large bowl with onion, avocado, parsley and dressing; toss gently to combine.

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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