Balsamic Pasta, White Bean & Bacon Salad
with Mozzarella, Grape Tomatoes & Garlic Toast
Bouncy, curly cavatappi pasta stars in this fresh, flavorful pasta salad that’s packed with cannellini beans, cucumber, tomatoes, and mozzarella. A creamy balsamic dressing ties it all together, and crunchy, golden ciabatta toast spread with garlic butter makes a perfect pairing. Best of all, it’s on the table in a speedy 20 minutes!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Mini Cucumber
4 ounce
Grape Tomatoes
2 unit
Scallions
1 unit
Cannellini Beans
6 ounce
Cavatappi Pasta
(Contains Wheat)
½ cup
Mozzarella Cheese
(Contains Milk)
3 ounce
Creamy Balsamic Dressing
(Contains Eggs)
1 teaspoon
Garlic Powder
1 teaspoon
Dried Oregano
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
4 ounce
Bacon
Not included in your delivery
Salt
Pepper
teaspoon
Olive Oil
tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and quarter cucumber lengthwise; slice into 1⁄4-inch- thick quarter-moons. Halve tomatoes. Trim and thinly slice scallions. Drain and rinse beans. • Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain and rinse under cold water for at least 30 seconds; shake off any excess water.
While pasta cooks, heat a large dry pan over medium- high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop.
• In a large bowl, combine drained cavatappi, cucumber, tomatoes, scallions, beans, mozzarella, dressing, half the garlic powder, half the oregano, 1⁄2 tsp salt, and a drizzle of olive oil (all the oregano and 1 tsp salt for 4 servings). (You’ll use the rest of the garlic powder in the next step.) Toss until well coated. Taste and season with salt and pepper if desired. • Refrigerate until ready to serve.
• Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until softened, 15-20 seconds. Stir in remaining garlic powder. • Halve ciabatta lengthwise and toast until golden. Spread with garlic butter. • Cut garlic toast on a diagonal into triangles.
• Divide pasta salad between bowls. Serve with garlic toast on the side.
Top pasta salad with bacon.
Bacon is fully cooked when internal temperature reaches 145°.
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