Perfect Picnic recipe for Rosmarino Salad with a Honey Mayonnaise dressing topped with crispy Bacon
1 lemon – zest & juice
2 cups rosmarino pasta
2 tbsp red wine vinegar
2 sachets honey
6 tbsp mayonnaise
300g homestyle bacon
200g cherry tomatoes – cut in half
1 tin chickpeas – drain & rinse
Ω red onion ñ peel & chop finely
5g fresh mint – remove leaves, discard stalks
5g fresh parsley – chop leaves roughly
5g fresh basil – chop leaves roughly
salt & pepper (from your pantry)
olive oil (from your pantry)
paper towels (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.
Cucumber: Slice into rings and cut these rings into quarters.
Rosmarino: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the rosmarino pasta and cook for 9 minutes. You want it al dente, which is slightly chewy and translucent. Drain in a colander and rinse with cold water. Drizzle with a little olive oil to keep the pasta from sticking together.
Dressing: Mix together the red wine vinegar, honey, mayonnaise, lemon zest and HALF the lemon juice.
Bacon: Place a pan on medium-high heat and add a drizzle of olive oil. Lay the bacon slices down in the pan and cook for 1Ω – 2 minutes a side until golden and crispy. Cut into strips and leave to drain on paper towels.
Salad: Mix dressing through the pasta, then add the cherry tomatoes, cucumber, chickpeas and red onion. Chop the mint leaves roughly and add it to the salad with the parsley and basil. Mix through and season with salt and pepper to taste.
Serve the salad topped with the bacon strips.
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