Dilly Bacon Pasta Salad
with Bell Pepper, Tomato, Feta & Italian Dressing
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Cavatappi Pasta
(Contains Wheat)
4 ounce
Bacon
1 unit
Tomato
1 unit
Bell Pepper
3 ounce
Carrot
1 unit
Shallot
¼ ounce
Dill
3 ounce
Italian Dressing
(Contains Milk)
1 teaspoon
Chili Flakes
½ cup
Feta Cheese
(Contains Milk)
Not included in your delivery
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• Divide pasta salad between shallow bowls. Top with remaining bacon and remaining feta. Serve.
Bacon is fully cooked when internal temperature reaches 145°.
