Mushroom & Bacon Pasta Salad

Featuring Paul Newman’s Own® Caesar Dressing

Preparation time: 20 minutes (plus cooling)
Cooking time: 20 minutes
Serves: 4-6


250g fusilli (spiral) pasta
4 tablespoons olive oil
3 large Portobello/Swiss brown mushrooms (300g), sliced
2 teaspoons chopped fresh rosemary leaves
2 cloves garlic, crushed
2 rindless bacon rashers (125g), diced
¼ cup finely grated Parmesan cheese
2 tablespoons chopped flat leaf parsley (optional)
salt & ground black pepper
1/3 cup Paul Newman’s Own Caesar Dressing*
Parmesan shavings, to serve




1. Preheat oven to 225ºC. Cook pasta in a large pan of boiling water until tender. Drain and place into a large bowl. Add 1 tablespoon olive oil and stir to coat. Set aside to cool.

2. Meanwhile, place mushrooms, rosemary, garlic and remaining 3 tablespoons oil in a bowl and stir to combine. Line a large rimmed baking tray with non-stick baking paper. Spread mushrooms, in a single layer, onto prepared tray. Roast for about 12 minutes, or until cooked through. Set aside to cool.

3. Heat a non-stick frying pan over a medium heat. Add bacon and cook, stirring occasionally for 8 minutes or until well done. Drain on paper towel and allow to cool.

4. Add mushrooms, bacon, grated Parmesan, parsley, salt and pepper to cooled pasta and stir to combine. Add Paul Newman’s Own Caesar dressing and toss gently. Serve topped with Parmesan shavings and parsley.

* Paul Newman's Own Creamy Caesar Dressing can be used as well

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