I found this recipe on Shelly’s blog this week and knew it was going to be good. I was right! I made it Tuesday night we just gobbled it up.
BLT Pasta Salad
1 pkg bow tie pasta (I had corkscrew on hand)
1 lb bacon cooked and crumbled
4 tomatoes, seeded and chopped
3 handfuls of fresh spinach
1 Rotisserie Chicken or 13 oz canned white chicken, shredded (optional, but it’s too good not to!)
1/2 cup mayo
2 TBSP vinegar
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
Cook pasta according to directions. Drain and rinse under cold water until cooled. Transfer to a large bowl. Add bacon, chicken, tomatoes, and spinach. Chill while making the dressing. In a small bowl, whisk together mayo, vinegar, sugar, salt and pepper. Toss with pasta and serve.
*When a recipe calls for crumbled bacon, I usually find it a whole lot easier to cut the bacon into small bits before I cook it. It cooks much faster and the fatty parts tend to crisp up better.
**I ended up doubling the dressing like Shelly did. I also do not like vinegar (nor should I have it) but knew the dressing would be too sweet if I didn’t. I only added 2 tsp of it when I doubled it.
Ever since I posted my Apricot Lemon Cake recipe I have been craving some strawberry and peach nectar. Especially chilled! It got me thinking of another dessert that I love, but don’t have very often. Strictly for the fact, that Ian is not a fan of ice cream. If there is some in the freezer he won’t touch it. He’s weird like that. Me, however…if it’s in the freezer I feel obligated to have atleast two bowls a day…sad, I know! Maybe I will invited some friends over just so I can justify making this dessert. I first had it at a restuarant in Utah called the Springville Trolley. It is, of course, over priced so I decided to make it for myself.
Vanilla ice cream
Kern’s Nectar (your favorite flavor)
Spoon 2-3 scoops of vanilla ice cream into a glass. Pour nectar over ice cream. Enjoy!