AuthorMarla MeridithThis Spring Pasta Salad with Asparagus, Bacon & Feta will brighten up your days, nights & everything in between.
8 ounces Ditalini or any small pasta
12 ounces (1 bunch/2 1/2 cups) Blanched Asparagus, cut into 1/4 inch pieces
10 ounces Baked Bacon diced small
7 ounces Feta Cheese, cut into 1/4 inch pieces
1/2 cup diced Green Onion
1 tablespoon Lemon Juice
Extra Virgin Olive Oil
1/4 cup Ranch Dressing
Garlic Salt & Black Pepper to taste
1
Cook pasta according to package directions. Drain & transfer pasta to a large bowl. Toss with lemon juice & olive oil.
2
Blanch asparagus. Have a bowl of ice water handy & a colander. Bring a large pot of water to a rolling boil. Add asparagus & cook for about 2 minutes or until bright green. Drain the asparagus in the colander & immediately transfer to the ice water. Let asparagus cool completely.
3
Toss the pasta with asparagus, feta, bacon & green onion & ranch. Season to taste with garlic salt & pepper.
CategoryBacon, Cheese, Dinner, Lunch, Pasta, Salad, Side DishesCuisineAmerican, Greek, ItalianCooking MethodBoiling
Ingredients
8 ounces Ditalini or any small pasta
12 ounces (1 bunch/2 1/2 cups) Blanched Asparagus, cut into 1/4 inch pieces
10 ounces Baked Bacon diced small
7 ounces Feta Cheese, cut into 1/4 inch pieces
1/2 cup diced Green Onion
1 tablespoon Lemon Juice
Extra Virgin Olive Oil
1/4 cup Ranch Dressing
Garlic Salt & Black Pepper to taste
