Canadian BLT Pasta Salad by Anna Russell Here’s a salad that will get you excited about Canadian ingredients such as mustard (Saskatchewan produces the majority of the world’s supply of mustard seed) and locally grown produce. 8oz/225gr pasta (fusilli, elbow macaroni, mini shells) 175 gr back bacon, cut into thin strips 1 pint Canadian grown tomatoes (chop field or hothouse tomatoes into large pieces; halve or quarter grape or cherry tomatoes) 4oz/110gr extra old Canadian cheddar, shredded 1 green onion, thinly sliced 1 TBS locally grown basil, chiffonade (thinly sliced) 1/2 cup your favourite Canadian grown greens, chiffonade (spinach, arugula, chard) Vinaigrette: 1/4 cup/60ml light mayo or The Pickle Guy Wow Goop 2 TBS Kozlik’s maple mustard (or your favourite Canadian mustard) 2 TBS Niagara Maple Vidal Vinegar salt & pepper to taste Cook the pasta in plenty of salted boiling water until al dente; don’t ignore the pasta while it cooks. Salads never benefit from overdone pasta. Immediately drain the pasta and run under cold tap water to stop the cooking process. Toss with a drizzle of olive or grapeseed oil and cool in the fridge. When cool, toss the pasta with the back bacon, tomatoes, shredded cheddar (warm pasta will melt the cheese), and green onion. Whisk together the vinaigrette ingredients. You can make this ahead and keep in the fridge. Just before serving, toss the pasta salad with the basil, greens, and vinaigrette. Enjoy, and remember to always keep your cool - don’t let foods stand at room temp. for more than two hours. Serves 8 RETURN TO THE RECIPES PRINTABLE

CAnadian BLT Pasta Salad

Canadian BLT Pasta Salad

by Anna Russell

Here’s a salad that will get you excited about Canadian ingredients such as mustard (Saskatchewan produces the majority of the world’s supply of mustard seed) and locally grown produce.

•8oz/225gr pasta (fusilli, elbow macaroni, mini shells)
•175 gr back bacon, cut into thin strips
•1 pint Canadian grown tomatoes (chop field or hothouse tomatoes into large pieces; halve or quarter grape or cherry tomatoes)
•4oz/110gr extra old Canadian cheddar, shredded
•1 green onion, thinly sliced
•1 TBS locally grown basil, chiffonade (thinly sliced)
•1/2 cup your favourite Canadian grown greens, chiffonade (spinach, arugula, chard)

Vinaigrette:
•1/4 cup/60ml light mayo or The Pickle Guy Wow Goop
•2 TBS Kozlik’s maple mustard (or your favourite Canadian mustard)
•2 TBS Niagara Maple Vidal Vinegar
•salt & pepper to taste

Cook the pasta in plenty of salted boiling water until al dente; don’t ignore the pasta while it cooks. Salads never benefit from overdone pasta. Immediately drain the pasta and run under cold tap water to stop the cooking process. Toss with a drizzle of olive or grapeseed oil and cool in the fridge. When cool, toss the pasta with the back bacon, tomatoes, shredded cheddar (warm pasta will melt the cheese), and green onion.

Whisk together the vinaigrette ingredients. You can make this ahead and keep in the fridge. Just before serving, toss the pasta salad with the basil, greens, and vinaigrette.

Enjoy, and remember to always keep your cool - don’t let foods stand at room temp. for more than two hours.

Serves 8

RETURN TO THE RECIPES

PRINTABLE - CANADIAN BLT SALAD.pdf

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