Introduction
Enjoy a burst of flavor with our Bacon Broccoli Pasta Salad featuring Cherry Tomatoes, and Mozzarella This dish combines savory bacon, crisp broccoli, juicy tomatoes, creamy mozzarella, and red onions tossed with perfectly cooked pasta. Cooking the broccoli in bacon fat adds a rich, smoky taste. Finish with a creamy dressing of creme fraiche, mayo, lemon juice, and Worcestershire sauce.
Bonus: I usually make a double recipe for easy packed lunches throughout the week! It’s a crowd-pleaser that’s both budget-friendly and delicious!
Mediterranean Chickpea Salad w/ Feta Tomatoes and Olives
Ingredients:
- 250g pasta of your choice
- 200g broccoli, cut into small bouquets
- 150g bacon, diced
- 150g cherry tomatoes, halved
- 100g mozzarella balls
- 1/4 cup red onions, thinly sliced
- 2 scallions, finely chopped
- 1/4 cup creme fraiche (or greek yogurt)
- 2 tablespoons mayonnaise
- Juice of 1 lemon
- 1 bunch of parsley
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Salad bowls w/ Bamboo lid (3pcs)
Make sure to make your pastasalad in a bowl with a lid, so you can easily store it in your fridge
Disposable togo meal prep containers (50 pack)
Take your meal with you on the go, to a picnic, lunch at school or work, with these disposable food prep containers, you will always be prepared to bring a meal on the go
Instructions:
- Cook the pasta according to package instructions until al dente. Drain and set aside to cool.
- Start cooking the bacon strips in a large cold pan, cook the bacon strips over medium heat until crispy. Remove the bacon from the pan, leaving the bacon fat. Let the bacon strips cool down, until crispy, roughly chop them into bite sized pieces
- In the same pan with the bacon fat, add the broccoli bouquets. Cook 6-7 minutes until slightly tender and coated in the bacon fat. Try to get a crispy surface, and flip the bouquets while cooking. Remove from heat and let cool.
- In a large mixing bowl, combine the cooked pasta, crispy bacon, cooked broccoli, halved cherry tomatoes, mozzarella balls, sliced or diced red onions, finely chopped parsley and thinly chopped scallions.
- In a small bowl, whisk together the creme fraiche, mayonnaise, lemon juice, and Worcestershire sauce until well combined. Season with salt and pepper to taste.
- Pour the dressing over the pasta salad and toss until everything is evenly coated.
- Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Serve chilled and enjoy as a delicious and satisfying meal or side dish!
Feel free to get creative with this recipe and make it your own! It’s a perfect opportunity to clean out your fridge and use up any leftover vegetables you have on hand. Bell peppers, carrots, cabbage, or celery would all make fantastic additions to this pasta salad, adding extra crunch, color, and flavor. Don’t be afraid to experiment with different combinations of ingredients to suit your taste preferences and use up whatever you have available. The beauty of this recipe lies in its versatility, so feel free to let your imagination run wild and create a pasta salad that’s uniquely yours!