Summer Side Salad

Memorial Day weekend really got me in the mood for cook-out food. It's all I can think about! When I ran across Eating Well magazine which advertised 'Healthy in a Hurry Recipes' and 'Power Salads to Fuel Your Day', I snatched it up. Yay for inspiration! I found a great recipe for a creamy pasta salad that I had to try.

I didn't follow the exact recipe because I'm not a fan of ham or making my own dressing. So here is my very own version...

Broccoli, Turkey Bacon, and Pasta Salad

10 oz Whole Wheat Fusilli
10 slice Turkey Bacon, Extra-lean (I used Jennie O)
4 cups Broccoli, florets
4 tbs Wishbone's Parmesan Peppercorn Light Ranch (or another of your choice)

1. Prepare pasta as directed on package. Rinse under cold water while draining.
2. While pasta is cooking, prepare frozen broccoli on stovetop according to directions on package.
3. Prepare bacon any way you like it. I baked it in the oven because I was running out of room on the stovetop.
4. Add pasta, broccoli, and bacon to the same bowl. Pour 1/2 cup Peppercorn light ranch and toss in order to distribute evenly over all ingredients.
5. Store in fridge for at least 2 hours before serving.
6. Season as desired.

I'm looking forward to experimenting with different combinations of veggies. I really want to add peas and maybe a red pepper next time.

Cheers to summer fun in the sun!