|Original Image from What’s Cookin Chicago|
Pasta salad is a perpetual favourite of mine. BLTs are a favourite
lunch of the husband. This seemed as natural a choice as our marriage,
and so it landed on our menu for a lunchtime rendezvous that we were both
very much looking forward to.
The pasta I used was
whole wheat, again, because that’s how we roll. I couldn’t find whole
wheat shells at our grocery store, so I chose fusilli for a substitute.
Gotta love how those little spirals hang on to the dressing in a pasta
salad; in my opinion they were made for cold salads much more than
shells (shells are made for cheese, don’tchaknow…) Also, unlike the picture, I sliced the leeks instead of chopping them. The instructions actually call for them sliced, so I was doing as I was told, though it looks a little less pretty in a picture.
The ranch dressing packet adds a ton of flavour to this dish without having to ravage the spice rack. I usually find other people’s pasta salad recipes to be way, way too bland and boring. I add so many different things to my own signature pasta salad that it would have an ingredient list a whole page long if I ever took the time to actually write it out. When I saw that the only real “spice” going into this was that ranch packet, I was skeptical, but my fears were unnecessary. Oh yum.
This pasta salad is phenomenal, and phenomenally easy to make. I used pre-cooked, packaged crumbled bacon. We usually have a big bag in the fridge from Costco, because in recipes like this I can use the bacon that makes my husband happy without stinking up the whole house with icky bacon stink. Yes, I’ve mentioned it before; I hate the smell of cooking bacon, and was so relieved I didn’t have to endure it for this dish.
Plenty easy enough for a weekday lunch, yummy enough to please people at any pot-luck, and definitely hearty enough to fill up my husband and make him a happy man, this is going on permanent rotation in my kitchen. Yum!
|OmNomNom – healthy and delicious and hearty – who could ask for more?|