Hello all– This weekend we’re happily stacking all the things we need to pack up for early Monday morning, when we fly off for our Laurel & John’s wedding in the woods of Wisconsin! Party dress, check. Sunblock, check. Grandma Lo’s wedding cake bride and groom, check. Surprises for grand-girl Jobay, turning 6 on the wedding date, checkity check.
And meanwhile, around here, we’re cleaning out things lingering in the kitchen before we go. Had a 1/3 bag of egg noodles, a ready to eat avocado, MORE of Larry’s sweet tomatoes… Throw them in with some corn, a couple slices of bacon and a little chicken. Summer Pasta Salad –just right on a hot summer evening!
SUMMER PASTA SALAD
4 oz. pasta (I used egg noodles)
1 boneless chicken breast
1 tab. olive oil
5 slices bacon
2 ears of corn, cut from the cob
3 green onions, sliced thinly
1 cup cherry tomatoes, cut in half
2 avocados, cut to nice chunks
1/3 cup olive oil
3 tab. tarragon vinegar*
1 tsp. seedy mustard
1 tab. honey
salt & freshly ground pepper to taste
Cook the pasta according to the directions on the package. Drain and let it cool.
Heat the olive oil in a skillet. Cut the chicken breast into 3 flat filets and saute in a skillet until it’s nicely browned and cooked through (3 or4 minutes on each side). Remove to cutting board and cut into nice polite size pieces.
Wipe out the skillet and cook up the bacon. Crumble it to small bits.
Cook the corn cobs in the microwave 6 or 7 minutes. Cut the corn from the cobs with a large knife.
To make the dressing put the oil, vinegar, mustard, honey, salt & pepper into a container with a tight fitting lid and shake it up until it’s completely blended.
When the chicken and pasta have cooled, put them in a large mixing bowl and mix in the bacon, corn, tomatoes, green onion and dressing. Then gently fold in the avocado. Put to chill it in the fridge for 30 minutes or more before serving. Makes 4 to 6 servings.