Thursday, June 15, 2006

Summer BLT Pasta Salad

We have a bit of leftover built up in the fridge from previous dinners. So I opt to cook something simple tonight, just for dinner. ( normally I will have to cook enough for the night's dinner and OCT's next day lunch).

Tonight's recipe is also suitable to bring to picnic too. Did I tell you how much I love to go picnic? Last Friday we had a picnic with a group of friends before the Julius Caesar play. It was so much fun! Everyone brought something different, and we nibbled a bit of everything. It was quite a feast. Before we knew, we were too full to finish the rest of the food.

Uh....That's just part of the food....

Since we are on last Friday's picnic, maybe I should share some more photos here:

Guess what was OCT doing?

He was washing his hands with the water dispenser!( actually I don't know what it is called!) There's a pedal where you can step on to get tap water. And there was soap and even papers to clean your hands! What a genius design!

I keep pestering OCT on having another picnic soon. "Because," I reason to him, "that now we have the picnic mat, cooler bag, gorgeous weather and thousands of picnic recipes!"

Coming back to the BLT Pasta Salad.

It's more like a recipe to use up all the odds and ends in the fridge to me.

BLT Pasta Salad

8 oz fusilli, cooked rinsed and drained
1 pint cherry tomatoes -- or grape tomatoes cut in half
6 scallions -- white and light green parts, sliced thinly
1 cup thinly sliced celery
1/3 cup extra virgin olive oil
1 teaspoon Dijon mustard
2 teaspoons fresh lemon juice
3 tablespoons red wine vinegar
kosher salt and freshly ground pepper to
6 slices smoked bacon -- thick cut, cooked until very crisp and crumbled
Shredded Parmesan cheese

In a chilled bowl, combine pasta,celery, tomatoes and scallions.

Whisk oil, mustard, lemon juice and vinegar together in a small bowl. Season to taste with salt and pepper.

Add vinagrette to the pasta and tossing warm bacon and shredded parmesan to the pasta just before serving.

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