Mediterranean Pasta Salad
- 1/2 cup Cooked Pasta (bite sized such as Penne, Fusili, Orrecchiette)
- 6 Cherry Tomatoes
- 1/2 Avocado
- 3-4 Sundried Tomatoes
- 1-2 Carciofini
- 3 Thin Slices Feta
- 2 Thin Strips Bacon
- 1 tablespoon Plain Yoghurt
- 1 tablespoon Sundried Tomato Oil
- 1 teaspoon (heaped) Pesto (Genovese fro Barilla is my favourite, but homemade would also be perfect!)
- Bring the pasta to room temperature (to speed up the process pour about a cup of boiling water over the cold pasta, in a pot, and drain. If using freshly cooked pasta, then ignore this step and allow to cool while you prep the rest of the ingredients).
- Pan fry your bacon on medium-low heat until crispy. Remove from the pan and pat dry using a paper towl. Set aside.
- Pan fry your bacon on medium-low heat until crispy. Remove from the pan and pat dry using a paper towl. Set aside.
- Next, crumble your cooled crispy strips of bacon and slices of feta (more, or less to taste) into your bowl.
- To make the sauce, stir together the yoghurt and pesto until smooth, then whisk in the oil until fully incorporated (it will veer slightly on the oily side, much like a salad dressing, so don't stress too much about its appearance, rest assured it will all come together in the salad).
- Pour the dressing over the salad just prior to serving, toss until well coated in sauce, and serve.
- Consume:rnSubstitute Feta with your favourite crumbly cheese: ricotta salata, parmigiano.rnOther vegetables to add in/substitute with: raw courgette/zucchini, blanched asparagus, red pepper/capsicum, celery.rnFor an entirely vegetarian option, top with a handful of salted, toasted seeds (such as a pumpkin, sunflower and linseed mix). rnToss in a handful of fresh rocket or spinach for extra greens, and or for fun.
tomatoes, avocado, tomatoes, carciofini, feta, bacon, yoghurt, tomato oil, barilla
Taken from food52.com/recipes/37036-mediterranean-pasta-salad (may not work)