With all the football games on yesterday I neglected to post this recipe from the day before. OOPS!! The Texans won so that made me happy. I am not a huge football fan but gotta support my home team. The dogs were watching us watch football-how sad are those little faces.
It was soooo beautiful outside-it is a shame that our town does not have restaurants with outdoor patios, TVs and adult beverages. It is a historic little oil boom town and could have so much charm and added revenue if people would have vision, be idea friendly and work together toward putting us back on the map. (Sigh) Enough venting-moving along.
The pasta salad that I made Saturday turned out perfect. The salt from the bacon, capers and pickles was enough so I didn’t add any additional sodium. I chose spiral pasta because for one thing its just beautiful and secondly it holds up very well when you started tossing the ingredients in. I was so looking forward to having leftovers to repurpose into my breakfast but there were none. 😦
- 1 cup pasta (I used cavatappi)
- 1/3 cup baby dill pickles, slices in rounds
- 1/3 cup Canadian bacon, chopped
- 1/4 cup roasted red pepper
- 1 Tablespoon creamy Dijon mustard
- 1 Tablespoon canola oil mayonnaise
- 1 boiled egg, chopped
- 1 Tablespoon fresh jalapeno, diced
- 1 Tablespoon queso fresco cheese, crumbled
- 1 teaspoon capers
- sliced avocado
Boil the pasta and an egg. Mix all ingredients together except avocado and queso fresco. Refrigerate. Top with freshly sliced avocado and crumbled queso fresco cheese when ready to serve.
Have a beautiful day!! I am gonna catch up on all the great recipes that yall posted over the weekend.