Avocado, bacon, tomato and pesto pasta salad

Every now and then, a dish comes along that just totally surprises you. This could be a restaurant dish that seemed like the risky choice and ends up stealing the show. A way of cooking a certain ingredient that turns you from a sceptic to a full on fan. Or a pasta salad designed to just use up bits and bobs from the fridge that becomes your favourite lunch in a long time!

Calling this pasta salad ‘a dish’ is probably almost too extravagant. Yes, it is super simple, but it puts those packaged supermarket offerings to shame. It all just works perfectly together and is so addictive that the spare serving you’d made for lunch the next day might just get eaten too… Super crispy salty bacon, peppery rocket, creamy avocado and juicy tomatoes – what is not to like? Just looking at the picture again is making me hungry! The recipe is really just a guideline, for example I used orzo pasta here, in the spirit of using things up from my cupboard, but of course use any shape you fancy.

Avocado, bacon and tomato pesto pasta salad

Serves 2

  • 100g orzo
  • 3tbsp pesto
  • 4 rashers of bacon
  • 1/2 avocado
  • handful cherry tomatoes
  • large handful of rocket

Boil the pasta in a large saucepan of boiling salted water for 8-10 minutes until al dente. Meanwhile, fry the bacon until crisp. Place on kitchen paper to absorb excess oil and snip into 3cm chunks. Halve the cherry tomatoes and dice the avocado into large cubes.

When the pasta is cooked, drain well and tip into a large mixing bowl. Stir through the remaining ingredients and season generously with pepper (the bacon and pesto should be salty enough). Enjoy!

Tomato, courgette and pesto tarts

I have a thing for puff pastry. Covering a creamy chicken pie, twisted into cheese straws, folded over fruit to make a freeform galette, twisted with cinnamon sugar into tightly swirled palmiers – I’ll take them all please. This recipe therefore marks my continued quest to incorporate pastry into my diet in a way that isn’t completely over indulgent and unhealthy.

These tarts are one of the simplest ways to get some flaky, buttery puff pastry into my diet whilst simultaneously getting some vegetables. It’s also really good for getting vegetables to stretch frugally far – just one courgette and three tomatoes make six tarts. These can either feed a crowd or, if you’re a student like me cooking for one, be stored in Tupperware and reheated for 5-10 minutes in the oven every day for a speedy hot lunch that isn’t a toasted bagel.

Tomato, courgette and pesto tarts

  • 1 package of ready rolled puff pastry
  • ½ tub of pesto
  • 1 courgette
  • 3 large tomatoes

Preheat the oven to 190’C. Unroll the pastry. Cut it in half horizontally, and into thirds vertically, giving you six even squares of pastry. Spread these out on two lined baking trays. Use a sharp knife to score a 1cm border around the edge of each square – do not cut all the way through.

Spread the pesto into the middle of each tart, right up to the border. Thinly slice the courgette and tomatoes. Lay over the pesto in alternating rows, creating whatever patterns you like.

Bake for 25 minutes, until the pastry is risen, golden, and crisp on the base.