Ingredients
Equipment
Method
- Cook the pasta: Boil the pasta in salted water according to package instructions until al dente. Drain and rinse with cold water to cool it down, then set it aside.
- Cook the bacon: In a frying pan, cook the bacon until crispy. Drain the bacon on a paper towel and chop it into small pieces.
- Prepare the dressing: In a small bowl, combine the mayonnaise, mustard, lemon juice, salt, and pepper. Mix well until smooth.
- Assemble the salad: In a large mixing bowl, combine the cooled pasta, chopped chicken, chopped turkey, crispy bacon, cherry tomatoes, cucumber, and lettuce.
- Toss and coat: Pour the dressing over the pasta mixture and toss until everything is well-coated.
- Chill and serve: Refrigerate for at least an hour before serving to allow the flavors to meld. Serve cold.
Notes
Customization: Feel free to add other ingredients such as avocado, shredded cheese, or even hard-boiled eggs to make it your own.
Make it lighter: Use low-fat or Greek yogurt in place of the mayonnaise for a lighter version of the dressing.
Storage: This salad can be stored in an airtight container in the fridge for up to 3 days.
Protein options: If you prefer, you can swap the turkey and chicken for ham or use plant-based proteins for a vegetarian version.
