BLT Chickpea Pasta Salad
box (227 g, ½ lb) Chickapea pasta spirals
pound (226 g) bacon cooked and crumbled
cups (400 g) cherry or grape tomatoes, halved
cup (5 g) chopped herbs (basil, parsley, chives)
cup (5 g) baby arugula, thick stem discarded
Small red onion, sliced
cup (240 mL) apple cider vinegar
cup (300 mL) extra virgin olive oil
clove garlic, minced
(6.3g) basil, chopped
(2,6 g) Dijon mustard
(1,3 g) freshly ground pepper
teaspoon (0.65) kosher salt
(2.6 g) honey
Combine all ingredients in a blender and blend well till smooth. This will make about 2 ¼ cups and will keep up to 1 month. You need only 1 cup for the recipe.
Cook pasta according to directions. Drain and add dressing; tossing well to combine. Let cool.
Meanwhile cook bacon according to your taste. I like it just before it’s crispy! Cut into bite size pieces.
Add bacon, tomatoes, herbs, arugula and onion to the pasta and toss. Add more vinaigrette at this point if desired.
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