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BLT Chickpea Pasta Salad

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Course Salad

Ingredients
  

  • 1 box (227 g, ½ lb) Chickapea pasta 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, chives)
  • 1/4 cup (5 g) baby arugula, thick stem discarded
  • Small red onion, sliced

DRESSING

  • 1 cup (240 mL) apple cider vinegar
  • 1 ¼ cup (300 mL) extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tbsp (6.3g) basil, chopped
  • 1 tsp (2,6 g) Dijon mustard
  • ½ tsp (1,3 g) freshly ground pepper
  • ¼ tsp teaspoon (0.65) kosher salt
  • 1 tsp (2.6 g) honey

Instructions
 

Dressing

  • 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.  

Salad

  • 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.
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