There was a heat wave this summer (2018) in England and Europe and during my recent trip to The Netherlands, I had lunch in the sunny garden of my friend’s older sister.
One of the dishes was a pasta salad and included an ingredient which you would find as a garnish in many Polish dishes – skwarki – small, crispy, fried, bacon pieces.
This was a wonderful addition and I think would go well in other salads too.
I recreated this dish when I got home – the exact amounts are not so important.
400g of cooked Penne or Macaroni
1 small tin of sweetcorn – drained
3 celery stalks
125g of smoked bacon
3 tablespoons of mayonnaise (I used full fat – which I prefer for cooked salads)
Ground black pepper
Chop the bacon into small squares and place on a heavy frying pan on a medium heat until all the fat comes out and you are left with small, crispy squares.
Drain the bacon pieces from the fat and place them on some kitchen roll and leave them until they are cold.
Chop the celery into fine pieces.
You can cut the pasta into smaller pieces if you wish.
In a large bowl, mix the pasta, sweetcorn, celery and the skwarki together.
Add the mayonnaise and the ground black pepper and mix well together.
You are unlikely to need to add any salt as this is provided by the bacon.
This salad will go well with cold meats and barbecued meats.