Green Goddess Pasta Salad
Preheat your oven to 180°C.
Get a pot of salted water to a boil.
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.
Meanwhile, wash your spinach and pat dry with a paper towel.
Chop your white cabbage, cucumber and avocado into small chunks. Finely slice your spring onions. Add these all to a large salad bowl.
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.
Put your pasta in the boiling water, drain using a colander once al dente.
Fry your bacon until crispy.
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.
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.