Dilly Bacon Pasta Salad

Name: Dilly Bacon Pasta Salad with Bell Pepper, Tomato, Feta & Italian Dressing
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 oz Carrot; 4 oz Bacon; 1/2 cup Feta Cheese; 6 oz Pasta; 3 oz Italian Dressing; 1 Tomato; 1 tsp Red Pepper Flakes; 1 Bell Pepper; 1/4 oz Dill; 1 unit Shallot; tsp Black Pepper, tsp; 1 tsp Olive Oil, tsp; tsp Salt, tsp

with Bell Pepper, Tomato, Feta & Italian Dressing

By Recipe0 System

Forget everything you know about those ‘80s-era pasta salads (which, let’s face it, were mostly mayonnaise). Our version is a game-changer, packed with all kinds of flavor bombs and textural contrasts for a fresh spin on a beloved classic. We start with curly cavatappi tossed with shallot, tomato, bell pepper, carrot, and a zippy Italian dressing. Next comes extra-crispy chopped bacon, tangy crumbled feta, and a shower of chopped dill for fresh herbaceousness throughout. Now that’s a pasta salad to remember!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 oz Carrot
4 oz Bacon
1/2 cup Feta Cheese
6 oz Pasta
3 oz Italian Dressing
1 Tomato
1 tsp Red Pepper Flakes
1 Bell Pepper
1/4 oz Dill
1 unit Shallot
tsp Black Pepper, tsp
1 tsp Olive Oil, tsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Bring a large pot of salted water to a boil. Once boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Drain and rinse cavatappi with cold water; shake off any excess water.
2

While pasta cooks, heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.

Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop.
3

Meanwhile, dice tomato into ½-inch pieces. Halve, core, and dice bell pepper into ½-inch pieces. Trim, peel, and thinly slice carrot into rounds. Halve, peel, and thinly slice half the shallot (whole shallot for 4 servings). Roughly chop dill.
4

In a large bowl, whisk together Italian dressing, a drizzle of olive oil, and as many chili flakes as you like. Taste and season with salt and pepper if desired.

Add tomato, bell pepper, carrot, and shallot to bowl; toss until fully coated.
5

Once cavatappi is drained and rinsed, transfer to bowl with veggie mixture. Add half the bacon, half the feta, and as much dill as you like.

Toss until fully combined. Taste and season with salt and pepper if desired.
6

Divide pasta salad between shallow bowls. Top with remaining bacon and remaining feta. Serve.

Bacon is fully cooked when internal temperature reaches 145°.

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