Pasta Salad… in November?

Okay, so I know this time of year is all about soups, stews, more comforting foods for the colder weather… and don’t get me wrong, I LOVE those types of dishes.  I do like to lighten things up from time to time and keep things refreshing 🙂  We tried a new pasta salad the other night, and it was a great treat!  The inspiration for this dish came from this website that I found on Pinterest.  I was a bit distracted while cooking, so I don’t have step by step pictures for this one, but it’s an easy recipe to follow 🙂  This recipe is unique because the sauce has balsamic vinegar in it, which adds a distinctly wonderful flavor!

I should also add, that I generally bake my bacon, and sprinkle it with pepper and crushed rosemary.  It adds a little extra flavor 🙂

Recipe adapted from Errens Kitchen

Pasta Salad with Bacon and Green Onions

A great side dish, year round!

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Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Servings: 4 servings

Recipe Author The Chunky Chef

Ingredients

• 1 lb pasta of your choice I used whole wheat Fusilli
• 12 strips bacon cooked and chopped
• 3 green onions sliced
• 1/2 cup cucumber peeled and chopped
• 1/2 tsp dijon mustard
• 1 1/2 Tbsp balsamic vinegar
• 3/4 cup mayo
• 1/2 tsp salt
• black pepper to taste

Instructions

• Boil your pasta just shy of al dente, drain, and let cool.
• Cook your bacon, and crumble.
• Chop your cucumber and green onions.
• In a large bowl, whisk your mayonnaise, vinegar, mustard, salt and pepper.
• Add pasta to the large bowl, add the bacon, cucumber and green onions, and stir to combine.

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