To me, a delicious pasta salad is the perfect accompaniment to any BBQ meal during the summer. I’ve experimented with so many different version of pasta salads – changing up the type of pasta, the dressing, the vegetables….but I’ve settled on this one as my all time favourite.
The dressing is simple – just mayonnaise and lemon juice – and the pasta shells just reinforce the summer, beachy theme. Also, the shell shape is the perfect receptacle to absorb and catch all the other ingredients. The carrots add the right amount of crunch, and the red onion add the much needed zip. The thick cut bacon and cheddar cheese add in the perfect saltiness and decadence.
This pasta salad paired perfectly with some BBQ chicken skewers and a crisp glass (or two, or three…) of pinot grigio!
Summer Pasta SaladPrint Recipe
- 2 cups of small pasta shells
- 6 strips of thick cut bacon, cooked and chopped into small pieces
- 1 carrot, finely chopped,
- 1/2 cup finely diced red onion
- 1 cup of frozen peas, cooked, drained and cooled
- 1/2 cup of cheddar cheese, cubed (medium or old cheddar will add the most flavour!)
- 1/2 cup mayonnaise
- juice of 1 lemon
Boil the pasta according to package instructions until al dente. Drain under cold water and set aside to cool.
In a large mixing bowl, combine the pasta with the remaining ingredients and toss until everything is nicely coated with the dressing.
Cover and let the pasta salad chill for about an hour. Enjoy with some BBQ chicken and a crisp cold white wine!