Spinach, Bacon, Avocado & Wholemeal Pesto Pasta Salad

This recipe is a take on a rather traditional salad.  When eating a salad it is very easy to believe we are being extremely virtious however they can be ladened down with stodgy carbs and fattening creamy dressings. The full fat version of this salad would be very unforgiving however this version is just perfect - all the indulgence and none of the guilt.  The wholemeal pasta (just 30g per person) adds a wholesome, filling carbohydrate which makes this salad a complete and filling main meal. The avocado gives us essential good fats which our body needs. They can be high in calories hence only 1/4 per serving however with their creamy silky texture this is ample. In relation to the cheddar cheese I am loving Kilmeadan Light Cheddar at the moment. One of the best on the market. The sun-blushed tomato recipe is here on the blog already and is so simple but if you don't fancy that feel free to use cherry or buffalo tomatoes. (A little depth of flavour is required )

P.S. I am so sorry there is no visual here - my camera and I are having a bit of a row at the moment and my camera is refusing to upload the photo. I promise i will have it sorted ASAP.

Ingredients
Serves 2

120g baby spinach leaves
1/2 red onion
1/2 ripe avocado
40g reduced fat cheddar cheese
2 low fat rashers
60g (dried) wholemeal organic pasta (any shape)
12 sun blushed tomatoes
2 dsp skinny basil pesto (see previous recipes)
2 dsp extra virgin olive oil

Method

1. Boil a small pot of water. Cook the pasta for 15 - 20mins until tender or al dente.
2. Wash & dry spinach leaves. Thinly slice the onion. Peel and cut the avocado into large chunks.
3. Grate the cheese. Grill the rashers and thinly slice.
4. Drain the pasta, and allow to cool. (to speed up the process - pop it in the fridge)
5. When cool stir in the pesto and olive oil.
6. Now, to assemble. Toss the spinach leaves and pesto pasta together.
7. Place in serving bowls and top with onion, avocado, bacon and cheddar cheese.
8. Enjoy.