The arrival of spring makes me want to cook and eat crisp, cool and light foods like fresh veggies and pasta salad. Of course it falls in line with the weather. During winter we want warm, comforting foods to go along with our state of hibernation. In spring we want light and cool foods to go along with the new fresh spring air.
Yesterday and today I sat in my backyard working on this newspaper and enjoying the beautiful day. What a blessing to be able to do that! I actually moved outdoors for the warmth of the sun. It was colder in my house than it was outside.
I love it when that happens; when the air is still cool but the sun is warm and we feel moved to step outside to find warmth. I think God must like it when we find ourselves enjoying the perfect temperature and His children really take note of what that big amazing sun really provides. It is so fleeting those cool yet warm spring days, soon comes the hot summer-like days that I love just as well but I will enjoy early spring while it is still here.
BLT Pasta Salad adds a unique twist to the traditional pasta salad recipe. It is very scrumptious, make a plate and sit in the warm sun and enjoy!
8 slices of bacon, cooked crisp, and broken into ½ inch pieces
10 cherry tomatoes
¾ cup Thousand Island dressing
¼ cup green onion, finely chopped
1 egg, hard-boiled and chopped
1 tsp. Worcestershire sauce
1/8 tsp. hot sauce
8 oz. spiral pasta
leaf lettuce
-Cook and drain pasta. Place bacon, tomatoes, green onions, and pasta in large mixing bowl.
-In another bowl combine dressing, onion, egg, Worcestershire and hot sauce. Pour over pasta and combine. Refrigerate at least one hour.
-Remove from refrigerator 30 minutes prior to serving. If salad appears dry, add small amount of olive oil. To serve arrange lettuce on a platter spooning salad onto center.
By Leigh Sackett [email protected]
