Ingredient

• 250g dried farfalle pasta
• 4 Coles Australian Made Thin Sliced Streaky Bacon Rashers, chopped
• 400g punnet tomato medley, small tomatoes halved, large tomatoes quartered
• 1 avocado, sliced
• 50g mixed salad leaves
• 1/3 cup small fresh basil leaves
• 2 tbsp extra virgin olive oil
• 2 tbsp Coles Italian Red Wine Vinegar
• 1 tsp wholegrain mustard
• 1/3 cup shaved parmesan

Direction

1. Cook pasta in a large saucepan of boiling, salted water following packet directions. Drain. Refresh under cold water. Drain well.
2. Meanwhile, heat a frying pan over high heat. Cook bacon, stirring, for 3 to 4 minutes or until crisp. Drain on paper towel.
3. Place tomato, avocado, salad leaves, basil, pasta and bacon in a large serving bowl. Toss to combine.
4. Place oil, vinegar and mustard in a small bowl. Season with salt and pepper. Whisk to combine. Add dressing to salad. Toss to combine. Sprinkle with parmesan. Serve.