|8||strips Maple Leaf Bacon|
|1 lb||Pasta (Fuscilli or Rotini)|
|2||tins Tuna (in oil)|
|3 tbsp||White Vinegar|
|3 tbsp||Olive oil|
|Salt and Pepper|
Get the pot of salted water on the stove. Bring that bad boy to a boil.
Cut your bacon into strips again and fry ‘em up! Childsplay! Well, not really. Get your kid away from the stove. Reserve the fried bacon on a paper towel and leave it to cool.
Grab your pepper and celery and give them a good wash. Dice them up along with the carrots and onion.
I was able to dice up everything nice and fine before my water started to boil. Aim for that!
Grab your pasta. I used fuscilli. You can use whatever you like. Short works best here. I like the curls of the fuscilli so everything in the salad can get in between and mix together. Boil according to your package instructions. When it’s done, drain and toss in a bit of olive oil and leave to cool. The olive oil is so the pasta doesn’t stick together.
In a large bowl, empty your cans of tuna. I used the tuna in oil so it wasn’t as dry as the one in water.
Smash this up with a fork nice and fine.
Add your mayo and vinegar. Give that a good mix.
Stir in your veggies that you’ve diced nice and fine.
Mmmmm …Wonderful vegetables.
Grab your cooled pasta and mix that together with your tuna/veg mix, season with salt and pepper and add in your bacon. Plate this, go out on your patio and enjoy!
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