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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is from the Woman's Weekly Pasta Cookbook. More filling than an ordinary caesar. I substituted cubed bacon for bacon rashers as they crunch up better and require less preparation. I also changed the recipe to a bottled caesar dressing (the original had a from scratch caesar dressing) Ingredients:
200 g jumbo pasta shells |
2 slices bacon, rashers chopped finely |
1 medium cos lettuce, torn |
2 hard-boiled eggs, chopped coarsely |
2 small avocados, chopped coarsely |
1/2 cup shaved parmesan cheese |
caesar salad dressing |
Directions:
1. Cook pasta in large saucepan of boiling water, uncovered until just tender, drain. Rinse under cold water and drain again.
2. Meanwhile cook bacon in small frying pan, stirring, until browned and crisp, drain on absorbent paper.
3. Place pasta and bacon in large bowl with lettuce, eggs and avocado.
4. Pour over dressing.
5. Sprinkle with cheese.
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