BLT Crunchy Pasta Salad

Cook the pasta

• Preheat the oven to 200C/180C fan.
• If you have it you can use leftover cooked pasta.
• If you’re starting from scratch, cook the farfalle pasta in boiling salted water for 8 minutes.
• Drain the farfalle pasta, then add it to a baking tray. Drizzle over a generous glug of olive oil, with the garlic granules and a pinch of salt and pepper, toss well together then spread out on the tray.
• Sprinkle over the grated Parmesan and bake in the oven for 25 - 30 minutes, until the pasta is golden and crunchy.

Cook the bacon

• Add the smoked back bacon to a baking tray and bake in the oven for 8 - 10 minutes until crispy. Once cool enough to handle, chop into bite sized pieces.

Make the dressing

• Juice the lemon, peel and crush the garlic clove.
• In a bowl mix together the Dr. Will’s All Natural Classic Mayo, crushed garlic, and half the lemon juice. Start by adding half the lemon juice and you can add more to taste or depending on the consistency you prefer. Season to taste with salt and pepper.

Prep the rest of the ingredients

• Chop the romaine lettuce and slice the tomatoes.

Assemble the salad & Plate Up

• Tip the crunchy pasta into a large bowl, add the chopped bacon, romaine lettuce and tomatoes.
• Drizzle over the dressing and toss the salad together. Finish with some more optional Parmesan if you like.