Pasta Salad with Asparagus, Bacon and Feta
A delicious combination of rich and fresh ingredients in a simple summer pasta salad
Ingredients
- 2 cups dried small pasta such as pennine rigate
- 2 cups fresh chopped asparagus cut to similar size as pasta
- 6 strips bacon
- 200 grams feta cheese
- ½ cup diced green onion or chives
- 2 Tbsp lemon juice fresh squeezed if possible
- 2 Tbsp extra virgin olive oil
- ½ tsp lemon zest if using real lemon
- ¼ cup ranch dressing plus more if needed before serving
- salt and cracked black pepper
Instructions
- Prepare pasta according to package directions, being careful not to over cook. Drain well.
- Zest outside of lemon before squeezing. Squeeze juice into container and remove any seeds. Add olive oil and zest. Pour over drained past and stir.
- Meanwhile, snap woody ends off asparagus spears and chop into pieces similar to chosen pasta size. Blanch for 2 minutes in boiling water. Drain immediately and plunge into ice water bath. Drain when cooled.
- Slice bacon into thin strips. Sauté in large skillet until browned but not too crispy. Drain well on paper towel.
- Mince green onion and crumble feta.
- Mix all prepared ingredients with pasta, add ranch dressing and season with salt and pepper to taste. Chill well. Add more ranch before serving if needed.
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