Orecchiette, Bacon & Broccoli Salad

12 Ingredients

Number of servings

4

Dressing

4tablespoons mayonnaise
2tablespoons single cream
2 1/2tablespoons tomato sauce
2teaspoons Worcestershire sauce
3 drops Tabasco sauce
1teaspoons lemon juice
1 pinch salt
1 pinch pepper

250grams broccoli
300grams pasta
150grams pancetta
150grams cherry tomatoes

Nutrition per serving

25% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Separate the broccoli florets and slice the stems.

Step 2 of 4

Meanwhile, bring a large saucepan of lightly salted water to the boil and cook the pasta for 10 minutes or according to the instructions on the packet. Add the broccoli stems to the saucepan and cook for 2 minutes. Add the florets and cook for a further minute. Drain and refresh in cold water. Transfer to a large salad bowl.

Step 3 of 4

Cut the pancetta into matchsticks and dry-fry for 4 minutes until crispy and golden. Drain on kitchen paper and leave to cool before adding to the pasta. Halve the cherry tomatoes and add them to the pasta.

Step 4 of 4

Make the dressing by combining all the ingredients. Season to taste with salt and pepper. Stir the dressing into the pasta and broccoli and serve immediately.