15 Jun BLT Pasta Salad
So you gotta know that this BLT Pasta Salad is going to become a regular in your household after it hits the table for the first time. We love that this pasta offers the full meal deal with loads of protein and fiber. Best of all, kids are digging this. It’s so rewarding to see children tasting Chickapea pasta for the first time because it’s guaranteed that they will gobble it up and ask for seconds!
Robyn from Simply Fresh Dinners has created a recipe for the upcoming Father’s Day that will be the perfect answer to pleasing everyone’s palate while still keeping it healthy. Here’s Robyn to tell us about her recipe:
Creating recipes for Chickapea Pasta is a joy and I look forward to pairing the perfect, healthy seasonal ingredients with each dish. I am particularly fond of this dish because this flavor combo is always a hit and it’s a breeze to make. There are lots of vegetarian and vegan bacon choices on the market now so if you prefer to go meatless, they would be a good alternative as well. I made a quick and easy Italian dressing that you toss onto your hot pasta and let it absorb the scrumptious ingredients while you prepare the rest of the meal.
You can use this as a side dish or the main for Dad’s special day and it’s a meal that the kids can help prepare. What are you making for Dad on Sunday? Share it with us on Instagram by hashtagging #choosechickapea so we can see what you’re up to in your kitchen.
- 1 box (227 g, ½ lb) Chickapea spirals
- 1/2 pound (226 g) bacon cooked and crumbled
- 2 cups (400 g) cherry or grape tomatoes, halved
- 1/4 cup (5 g) chopped herbs (basil, parsley, and chives)
- 1/4 cup (5 g) baby arugula, thick stems discarded
- Small red onion , sliced
- 1 cup (240 mL) apple cider vinegar
- 1 ¼ cup (300 mL) extra virgin olive oil
- 1 clove garlic , minced
- 1 tablespoon (6.3g) basil, chopped
- 1 teaspoon (2,6 g) Dijon Mustard
- ½ teaspoon (1.3 g) freshly ground black pepper
- ¼ teaspoon (0.65) kosher salt
- 1 teaspoon (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.
You can find more of Robyn’s recipes on our Recipe Page here. A two ingredient pasta that beats all the rest in flavor, texture and nutrients. Cheers to good health and delicious eating!
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