BLT Pasta Salad

Rebeka Bergin Rebeka Bergin

    Cook 55g of dried Whole Wheat Pasta (such as penne or fusilli) according to the packet instructions, then drain it and leave it to one side to cool.

    Preheat your grill on a high heat and wash and prepare the salad vegetables, then grill 2 rashers of Back/Canadian Bacon to your desired crispness.

    Chop the bacon into pieces and add it to a bowl with the Romaine Lettuce, Tomato, Pasta and a tablespoon of Light Mayonnaise. Season with a pinch of Sea Salt & Black Pepper then mix the ingredients thoroughly together and serve.


    *To make this recipe gluten-free, simply swap the whole wheat pasta for a wheat free alternative.

Article ID,18233917497,Servings,1,Paper Link,https://paper.dropbox.com/doc/BLT-Pasta-Salad--AaCdoSeXBWRO6P3xgzvDyVB8Ag-2TcBwZxnbJnMsbuJCbl1g
Day,Lunch
Calories,333,Macros
Fat,8g,65
Protein,21g,80
Carbohydrates,49g,187
Allergens,Nut-Free,Milk-Free,Soy-Free,Seafood-Free
Suitability,Fat-Loss

Ingredient,Amount,Style
Whole Wheat Pasta*,55g,dried
Romaine Lettuce,1 Cup,shredded
Tomato,1,deseeded & chopped
Back Bacon,2 Rashers,grilled
Light Mayonnaise,1 Tablespoon
Sea Salt & Black Pepper,A Pinch
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.