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!)

1. 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).
2. Pan fry your bacon on medium-low heat until crispy. Remove from the pan and pat dry using a paper towl. Set aside.
3. Pan fry your bacon on medium-low heat until crispy. Remove from the pan and pat dry using a paper towl. Set aside.
4. Next, crumble your cooled crispy strips of bacon and slices of feta (more, or less to taste) into your bowl.
5. 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).
6. Pour the dressing over the salad just prior to serving, toss until well coated in sauce, and serve.
7. 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)