I finally got smart (ish) today. With the CSA kicking into full swing, it’s easy to let things languish or get buried in the fridge. So, I poured myself a cup of coffee, and made a list of everything that needs to be used sooner rather than later, along with just a basic inventory of food.
Beet greens (priority)
Zucchini, summer squash (sort of priority)
Cucumbers (super duper priority)
Radishes (get the greens off ASAP!)
Lettuce (get on it!)
But even though I have all of this fragile produce to get to, apparently, I wrote down the order of things in the fridge that I was craving first.
I’m not a nut for bacon. I’ll have the occasional BLT, and that’s about it. But suddenly the thought of those ingredients combined together with some farfalle sounded too good to be true. And it is. The salad is loaded with sweet balsamic vinegar, fresh basil, creamy mozzarella, and tangy little cherry tomatoes. Oh, and salty and smoky bacon.
This my friends, is what I call a good Sunday lunch. (And Monday, and Tuesday, and Wednesday, I made a batch big enough to feed us for days. Mmm. Leftovers.)
Bacon Caprese Farfalle Salad
Yields 6 servings
12 oz. dried farfalle
1-pint cherry tomatoes, quartered
1 cup diced mozzarella
½ cup roughly chopped fresh basil
2 cooked bacon slices, crumbled
¼ cup olive oil
3 tablespoons balsamic vinegar
1 teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon kosher salt
½ teaspoon lemon pepper
Bring a large pot of salted water to a boil over medium-high heat. Add farfalle, and return to a boil. Reduce heat to medium, and simmer for 11-12 minutes, or until al dente.
Drain, and rinse under cold water. Place the farfalle in a large bowl, and toss with tomatoes, mozzarella, fresh basil, and bacon.
In a small bowl whisk together the oil, vinegar, dried basil, oregano, salt and pepper.
Drizzle dressing over the salad, and toss well to coat.
(Photos by Launie Kettler)