By Chef Christian Pritchard
March 27, 2018
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Serves: 4

  • 450 g Aurora® Fusilli
  • 10 ounces of bacon, cooked and chopped
  • 1 heaping tsp of Dijon mustard
  • 3 tbsp of mayonnaise
  • 1 jar (500 ml) Aurora® Antipasto Calabrese (drained)
  • ½ lemon (zest and juice)
  • 4 tbsp of Aurora® extra-virgin olive oil
  • Aurora® Mediterranean sea salt and pepper
  1. Prepare dressing by mixing mayonnaise, Dijon mustard, olive oil, salt and pepper in a bowl.
  2. Add chopped cooked bacon and Aurora® Antipasto Calabrese. Then add lemon zest and lemon juice into the bowl mixture and set aside.
  3. Cook pasta until al dente.
  4. Drain and place on baking sheet with a small amount of olive oil and move around sheet to cool.
  5. When pasta has cooled, put pasta into dressing, stir and serve.

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