BLT Pasta Salad
(227 g, ½ lb) Chickapea spirals
(226 g) bacon cooked and crumbled
(400 g) cherry or grape tomatoes, halved
(5 g) chopped herbs (basil, parsley, and chives)
(5 g) baby arugula, thick stems discarded
Small red onion
(240 mL) apple cider vinegar
(300 mL) extra virgin olive oil
(6.3g) basil, chopped
(2,6 g) Dijon Mustard
(1.3 g) freshly ground black pepper
(0.65) kosher salt
(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.