This is a brilliant combination of ingredients that work perfectly together. The fresh hint of lemon mixed with the richness of bacon and feta is a marriage made in heaven. And with asparagus season just wrapping up, Pasta Salad with Asparagus, Bacon and Feta is a great way to use up the last of the harvest. And if asparagus season is over you can easily substitute other fresh green veggies like green beans or snow peas.
Fall has arrived. And when the seasons change, so does the recipe rotation. When the days get shorter and colder we all need some comfort food. For me that means warm ooey gooey cheesy Baked Macaroni and Cheese.
The lowly tomato. It’s so versatile and plentiful this time of year. Just when I think I can’t eat another toasted tomato sandwich or any more Bruschetta, I remember Orzo with Smokey Tomato Vinaigrette and love tomatoes all over again. I’ve been making this recipe, compliments of Giada De Laurentiis for ages. Charring the tomato skins in a dry pan gives this vinaigrette a smokey flavour and it’s a great way to use up smaller varieties of tomatoes. I planted grape clusters this year and I can’t keep up with them so this tasty pasta dish is just what I need.
Have you ever gone to a pot luck and brought Macaroni Salad and a few other people did too? And yours looked sort of lame compared to the others? Me too. You probably just mixed together pasta and mayonnaise. That’s basically a macaroni salad but I learned that you just need to add a few colours, flavours and textures to make sure you’re taking home an empty bowl.
Notice I didn’t call this “Sausage and Pepper Penne?” That would be plagiarism. What makes this version better than the one from the popular Italian chain restaurant is, well…several things. It’s far less expensive to make it at home. You can make it as hot or mild as you like. And, you can customize it with the ingredients you prefer and what’s already in the fridge and pantry. Here’s our favourite version of Baked Pasta with Sausage and Peppers.