Green Goddess Pasta Salad

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Step 1.

Preheat your oven to 180°C.

Step 2.

Get a pot of salted water to a boil.

Step 3.

Chop your courgette and peppers into small chunks. Place them on a baking tray, drizzle over some olive oil, season with salt and pepper, and pop them into the oven for 15 mins.

Step 4.

Meanwhile, wash your spinach and pat dry with a paper towel.

Step 5.

Chop your white cabbage, cucumber and avocado into small chunks. Finely slice your spring onions. Add these all to a large salad bowl.

Step 6.

Place your tomatoes on the baking tray with your courgettes and peppers and drizzle them with a bit of oil before popping the tray back in the oven for 5 mins.

Step 7.

Put your pasta in the boiling water, drain using a colander once al dente.

Step 8.

Fry your bacon until crispy.

Step 9.

To make the mayo, start by roughly chopping your garlic, shallot, avocado and herbs. Add these all to a blender or food processor, along with the juice of half a lemon, water, and spinach. Squeeze in your Hellmann’s Light Squeezy Mayonnaise and give it a blitz.

Step 10.

Roughly chop your bacon into bite-sized pieces before adding it to your salad bowl along with your roasted vegetables and avo mayo dressing. Give it a good toss and finish with some lemon zest. Enjoy.

Tip: If you have tarragon and chives you could also throw them into the mayo dressing. Also, if you have a salad spinner, pop your spinach into it!

For The Salad
2 Courgettes
2 Red Peppers
1⁄4 White Cabbage
1⁄2 Cucumber
1 Avocado
4 Spring Onions
150g Fusilli
300g Cherry Tomatoes
100g Spinach
4 Slices of Bacon
For The Dressing
4 Tbsp Hellmann's Light Squeezy Mayonnaise
3 Cloves of Garlic
1 Banana Shallot
1 Avocado
20g Spinach
Handful of Parsley
Handful of Basil
1⁄2 Lemon
50ml Water
Olive Oil