Pasta Salad

Ingredients

• 3 cups rotini pasta
• 1 tbsp vegetable oil
• 6 slices bacon
• 1 cup cubed cheddar cheese
• 2 celery ribs, chopped
• 1 bunch green onions, chopped

Ingredients – Mayo

• 1 (or 2*) large eggs, room temperature
• 1 tsp ground mustard (optional)
• 1 tsp salt
• 1 tbsp poppy seeds
• 1 cup vegetable oil, preferably sunflower
• 1 tbsp freshly squeezed lemon juice

Directions – Mayo made by hand

1. Combine egg(s), mustard (optional), salt and poppy seeds in a bowl. Whisk until well combined.
2. Whisking continuously, start adding oil literally drop by drop. Once it begins to thicken, add a bit more oil at a time.
3. If the mixture seems too thick to use, add a bit more lemon juice. Taste as you go.
4. Watch this video for the technique: https://www.bbcgoodfood.com/videos/techniques/how-make-mayonnaise-hand-video

Directions – Salad

1. Cook pasta until al dente in salted water. Drain, toss with a bit of vegetable oil, then let cool.
2. Pan fry bacon, then chop and cool.
3. Toss together pasta, bacon, cheese, celery and green onions.
4. Add mayo and toss again. Best if chilled for a bit first. Serve.

Notes

• Mayo recipe says 1 or 2 eggs. I typically use one, but two eggs may make it thicken up faster. More protein too!
• This salad is by far tastier with homemade mayo included with recipe. However, alternatively use a high quality packaged mayo.
• The salad can be refrigerated for a couple of days, if it lasts that long.
• You can add other ingredients like red/orange/yellow peppers, pitted olives, feta instead of cheddar cheese, etc.