If you were quick on the draw, you might have noticed that I had a couple of totally unfinished posts go up on June 29 and 30. I like to be somewhat organized so when I have a plan in my head, I will schedule out entries, done or not.
Apparently, I had grandiose ideas that I had totally forgotten about. When I realized my faux pas, I hastily took them down. I did get one of them somewhat ready to post, just in time for the Fourth.
This recipe is another Salad-a-Day recipe inspired by an old Cooking Light spread.
Today’s salad is a “Picnic All-Star.”
I deviated quite a bit from the original recipe, basically because my avocado that was destined for this salad was a bit funky looking after I cut into it. No avocado for this all-star, but I ended up throwing in some other fine ingredients.
Here’s my version.
Picnic All-Star Pasta Salad
from Eliot’s Eats
3 c. bow tie pasta
1 T. olive oil
1 T. Lemon juice
1/2 c. Red onion, diced
1 1/2 c. frozen sweet peas, thawed
1 red bell pepper, cut in strips
1/4 c. fresh corn kernels (about one small ear)
3 slices center-cut bacon, cut in slices and cooked crisp
8 oz. mozzarella pearls
1-2 T. fresh basil, chopped
fresh ground pepper
Cook pasta according to directions and rinse under cold water. Drain well.
Toss together all ingredients and serve.
Don’t skimp on the pepper or the basil in this salad. You can add whatever veggies you like and I was this close to throwing in some diced cucumbers.
This salad is perfect for a picnic or Fourth of July cookout because there is no mayonnaise or eggs to cause your guests harm if the fireworks show runs long.
I hope you have a very fire-cracker Fourth of July!