Monday, July 22, 2013

Buttons and Bowties

My poor, neglected little blog!  I haven't forgotten about it, I just haven't really been cooking a lot of new things.  Or at least not new things that I think are worth sharing because they're either way too easy or kind of embarrassing.  We've been eating a lot of the following: Avocado toast (avocado slightly mashed on a piece of toast, with salt, lemon juice, and red pepper flakes optional).  Salad.  Baked potatoes with assorted toppings such as chili.  Steamed rice with sauteed turkey Spam, scrambled eggs, and a sprinkle of soy sauce (this would be one of the embarrassing ones, but it's good!).  None of those require recipes.

The recipe I'm sharing today is pretty brainless, too, but my poor blog was getting so lonely that I decided to post it, anyway.  It's perfect for hot days and also really yummy!  Oh and kudos to my husband for thinking of the cute name, he thought the sliced olives looked like buttons.

Buttons and Bowties (aka Bacon Ranch Pasta Salad)

1 lb bowtie pasta
2 small cans sliced black olives, drained
8 oz grape tomatoes, halved
1 large cucumber, diced large
1/4 lb bacon, cooked and crumbled
3/4 C ranch dressing (can use my recipe or the kind in a jar, if you get a jar, get the good stuff from the refrigerated section!)
salt to taste

Boil the pasta in lightly salted water, be sure not to overcook it.  Drain and rinse with cold water until cool.  I usually let it sit in super cold water for a minute, drain it, then do it again a couple of times and it works well to chill the pasta.  Drain thoroughly, and add all other ingredients ONLY if it will be served immediately.  If you won't be serving it right away, I suggest leaving the tomatoes, cucumber, and bacon out and only add them when you're about to eat it because the ranch will do weird things to the veggies if left too long and the bacon will get soggy.

Yield: About 10 side portions or 6 main dishes

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