Summer salads ❤️ Last weekend I decided to try this salad recipe which has includes my all-time fav bae: BAE-CON. If I could I would eat bacon with every single meal, but luckily I don’t because I would turn into a big fatso.
I’ve never used courgette in a salad before but the crunch was really nice and made it feel fresh. Plus the pasta shells were totally worth it because otherwise I would have been hungry again about 3.5 minutes later.
Since making this salad I’ve tried a few different variations of it- by adding red peppers (was okay, nothing special), mushrooms (which make it soggy, don’t try it) and halloumi (amazing) instead of feta.
Here’s the modified recipe I made from How Sweet It Is:
Cooked pasta shells
Tiny bit of salt
Tiny bit of pepper
Tiny bit of olive oil
Tiny bit of basil
Heat a large skillet over medium-low heat and add the bacon. Cook until crispy and all the fat is rendered, then remove the bacon with a slotted spoon and place it on a paper towel to drain any excess grease.
Chop and add the courgette to the skillet and turn the heat up to medium. Stir to coat in the bacon grease and cook until courgette just starts to soften. Stir in the garlic and cook for 30 seconds. Transfer to a large bowl. Keep the bacon grease in the skillet.
Add the tomatoes and cooked pasta into the bowl with the courgette. Season the mixture with the salt and pepper, tossing well. Drizzle in 2 to 3 tablespoons of the reserved bacon grease, tossing the pasta well to coat.
In a bowl, whisk together the olive oil with the basil. Pour the mixture over the pasta and tosssssssss. Stir in the feta and toss well again. Top with the crispy bacon and toss.