It has been a while since I posted but my kitchen renovations are now finished, and I took a holiday as well. However, I think my cooking inspiration has returned and it is time to start sharing again 🙂
Even though we are supposed to be going into winter here in the southern hemisphere where I live, the days have actually still been reasonably warm and sunny. Before the rain arrives I thought I would make a salad.
The idea for this salad came from a jar of basil pesto plus some left-over garlic bread. The pesto gives the pasta so much flavour and means you don’t need additional dressing on the salad.
I cooked the bacon pieces in a non-stick frying pan and then threw in the diced garlic bread at the last minute to make tasty croutons. If you don’t have bacon then you could use cooked chicken, sliced salami or even roast beef from the deli.
- 1 cup dried pasta shapes – I used spirals as I find they cook quickly
- 3 tbsp store-bought basil pesto
- 150g/5 oz bacon pieces
- 3 pieces left-over garlic bread, diced
- 3 large handfuls baby rocket (arugula) or spinach leaves
- Cook the pasta in a large pot of salted boiling water according to the packet directions. Drain away the water then add the pesto to the hot pasta and stir to coat. Set aside to cool.
- Cook the bacon pieces in a non-stick frying pan. When the bacon is nearly cooked, add the diced garlic bread and toss until toasted. (If you don’t have any left-over garlic bread, use normal bread and a little crushed garlic instead.)
- Place the baby rocket or spinach leaves on a serving platter and then layer on the pesto pasta, and the bacon and garlic croutons.
- Serve and enjoy!