Get ready for a twist on the usual pasta salad, Chef! Fusilli pasta is tossed with zesty lemon juice, savoury pork sausage rounds, sweet peas, and tangy piquanté peppers. Drizzled with creamy Hellmann’s mayo and garnished with a sprinkle of fresh parsley.
Hellmann’s Creamy Pork Banger Salad
Hellmann’s Creamy Pork Banger Salad
with peas, piquanté peppers & fresh parsley
Hands on Time: 15 - 30 minutes
Overall Time: 20 - 35 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
SAUSAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes. Cut into bite-sized rounds.
JUST BEFORE SERVING
In a salad bowl, combine the lemon juice, and a drizzle of olive oil. Add the cooked pasta, the sausage rounds, the Peas, the drained peppers, toss to combine, and season. Loosen the mayo with water in 5ml increments until drizzling consistency.
DINNER IS READY
Bowl up the loaded salad, drizzle over the mayo, and sprinkle over the chopped parsley. Well done, Chef!
Fusili Pasta - 100g
Peas - 50g
Pork Sausages - 180g
Lemon Juice - 10ml
Piquanté Peppers - 20g
Hellmann's Mayo - 40ml
Fresh Parsley - 3g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
SAUSAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes. Cut into bite-sized rounds.
JUST BEFORE SERVING
In a salad bowl, combine the lemon juice, and a drizzle of olive oil. Add the cooked pasta, the sausage rounds, the Peas, the drained peppers, toss to combine, and season. Loosen the mayo with water in 5ml increments until drizzling consistency.
DINNER IS READY
Bowl up the loaded salad, drizzle over the mayo, and sprinkle over the chopped parsley. Well done, Chef!
Fusili Pasta - 200g
Peas - 100g
Pork Sausages - 360g
Lemon Juice - 20ml
Piquanté Peppers - 40g
Hellmann's Mayo - 80ml
Fresh Parsley - 5g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
SAUSAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes. Cut into bite-sized rounds.
JUST BEFORE SERVING
In a salad bowl, combine the lemon juice, and a drizzle of olive oil. Add the cooked pasta, the sausage rounds, the Peas, the drained peppers, toss to combine, and season. Loosen the mayo with water in 5ml increments until drizzling consistency.
DINNER IS READY
Bowl up the loaded salad, drizzle over the mayo, and sprinkle over the chopped parsley. Well done, Chef!
Fusili Pasta - 300g
Peas - 150g
Pork Sausages - 540g
Lemon Juice - 30ml
Piquanté Peppers - 60g
Hellmann's Mayo - 125ml
Fresh Parsley - 8g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
SAUSAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes. Cut into bite-sized rounds.
JUST BEFORE SERVING
In a salad bowl, combine the lemon juice, and a drizzle of olive oil. Add the cooked pasta, the sausage rounds, the Peas, the drained peppers, toss to combine, and season. Loosen the mayo with water in 5ml increments until drizzling consistency.
DINNER IS READY
Bowl up the loaded salad, drizzle over the mayo, and sprinkle over the chopped parsley. Well done, Chef!
Fusili Pasta - 400g
Peas - 200g
Pork Sausages - 720g
Lemon Juice - 40ml
Piquanté Peppers - 80g
Hellmann's Mayo - 160ml
Fresh Parsley - 10g
Frequently Asked Questions
What is the preparation time for Hellmann’s Creamy Pork Banger Salad?
The preparation time for Hellmann’s Creamy Pork Banger Salad with peas, piquanté peppers & fresh parsley is between 15 and 30 minutes.
What is the total time required to make Hellmann’s Creamy Pork Banger Salad with peas, piquanté peppers & fresh parsley?
The total time required to make Hellmann’s Creamy Pork Banger Salad with peas, piquanté peppers & fresh parsley is between 20 and 35 minutes.
How many servings does Hellmann’s Creamy Pork Banger Salad provide?
4 servings
What are the main ingredients in Hellmann’s Creamy Pork Banger Salad?
Fresh Parsley, Fusili Pasta, Hellmann's Mayo, Lemon Juice, Peas, Piquanté Peppers, Pork Sausages
What is the nutritional information of Hellmann’s Creamy Pork Banger Salad?
Calories: 1087, Carbs: 102 grams, Fat: grams, Protein: 40.6 grams, Sugar: 12.3 grams, Salt: 1092 grams
How do I prepare Hellmann’s Creamy Pork Banger Salad?
DINNER IS READY: Bowl up the loaded salad, drizzle over the mayo, and sprinkle over the chopped parsley. Well done, Chef! JUST BEFORE SERVING: In a salad bowl, combine the lemon juice, and a drizzle of olive oil. Add the cooked pasta, the sausage rounds, the peas, the drained peppers, toss to combine, and season. Loosen the mayo with water in 5ml increments until drizzling consistency. SAUSAGE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes. Cut into bite-sized rounds. PEAS: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Hellmann’s Creamy Pork Banger Salad?
Fresh Parsley, Fusili Pasta, Hellmann's Mayo, Lemon Juice, Peas, Piquanté Peppers, Pork Sausages
How many calories does Hellmann’s Creamy Pork Banger Salad have?
1087 calories
How much fat content does Hellmann’s Creamy Pork Banger Salad have?
grams
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