Penne Pasta Salad with The Chef’s Garden Zucchini Blossoms, Lemon Dressing, Raw Veggies, & Crispy Bacon

2020-06-24
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Recipe by Chef Lorenzo Boni

Chef’s Tip: In any salad, giving watery veggies like cucumber a little time to pre-marinate in your dressing allows them to absorb the flavor and give the whole dish a boost.

Chef’s Tip: Tricolor rotini is another great choice for pasta salads, as the colors really pop!

Chef’s Tip: A little bit of bacon goes a long way! You can serve a dish that’s mostly veggies and even the carnivores will go for it with a little added bacon.

Instructions

Step 1

1. Prepare all ingredients as described in the ingredient list. Place in the refrigerator in separate containers.

Step 2

2. Place a pot of water to boil and cook pasta according to directions, draining one minute early. Toss with 1 Tbsp olive oil and set aside flat on a sheet pan to cool down quickly.

Step 3

3. Meanwhile, prepare the dressing by blending remaining olive oil, lemon juice, 6 zucchini blossoms, salt and pepper.

Step 4

4. In a skillet, sauté bacon until crispy, drain excess fat and set aside.

Step 5

5. In a large bowl, toss pasta with cut up vegetables, dressing, and 1/2 of the bacon, and feta cheese. Season with salt and pepper to taste.

Step 6

6. Top with remaining cheese and bacon, and drizzle with remaining dressing and top with microgreens before serving.

Ingredients

  • 1 Box Tricolor Rotini
  • 6 Tbsp Extra Virgin Olive Oil
  • 1 Lemon, juiced
  • 7 each The Chef's Garden Zucchini Blossoms
  • 10 Asparagus, thinly sliced *not included in box
  • 1 The Chef's Garden Cucumber, peeled, seeded, and thinly sliced
  • 8 Slices Hickory Smoked Bacon, julienned Chef's Tip: A little bit of bacon goes a long way! You can serve a dish that's mostly veggies and even the carnivores will go for it with a little added bacon.
  • 1 Container The Chef's Garden Microgreens

 

Recipe Type:
Chef Recommended Cuts