Yesterday March 21st was the first day of spring.. a new moon and equal day and night..
However Mother Nature decided to give us one last beautiful snow fall and crisp winter day instead.. Now the change of the seasons are under way.. what does spring bring to mind? As I sit here and look outside I see bright colors and life growing all around.. I hear the birds chirping and a few kids from the neighborhood laughing.. the gearing up of what the warm weather will bring.. Are you ready??
Another aspect of warmer weather is lighter foods such as salads, fruits etc.. so to start off with here ... a yummy pasta salad.. I usually change out the Asparagus...
Spring Pasta Salad with Asparagus, Bacon & Feta
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4-6 servings
8 ounces Ditalini or any small pasta
12 ounces (1 bunch/2 1/2 cups) Blanched Asparagus, cut into 1/4 inch pieces
10 ounces Perfectly Baked Bacon, diced small
7 ounces Feta Cheese, cut into 1/4 inch pieces
1/2 cup diced Green Onion
1 tablespoon Lemon Juice
Extra Virgin Olive Oil
1/4 cup Homemade Ranch Dressing
Garlic Salt & Black Pepper to taste
Cook pasta according to package directions. Drain & transfer pasta to a large bowl. Toss with lemon juice & olive oil.
Blanch asparagus. Have a bowl of ice water handy & a colander. Bring a large pot of water to a rolling boil. Add asparagus & cook for about 2 minutes or until bright green. Drain the asparagus in the colander & immediately transfer to the ice water. Let asparagus cool completely.
Toss the pasta with asparagus, feta, bacon & green onion & ranch. Season to taste with garlic salt & pepper.
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