I have a major love for pasta salads.   They are just so good and this one was no exception.  This was originally supposed to be a purely veggie salad but I had to add in some bacon.  Don’t get me wrong it tasted great without the bacon but bacon just makes everything taste better right??  I brought some of the pasta over to my neighbors Rick and Gary and they agreed the bacon was the perfect salty addition.   The creamy buttermilk dressing pairs perfectly with the asparagus, sweet peas, and peppery arugula.  Add in some bacon and this a killer salad.    This is the perfect salad for a Summer cook out or picnic.  It is best served room temperature.  Enjoy!

S P R I N G  G R E E N S   P A S T A   S A L A D  W I T H  C R I S P Y  B A C O N 

adapted via Bon Appetit

1 pound pasta ( I used Trader Joe’s Campenelle)

1 bunch asparagus cut into 1 inch pieces

1 cup fresh or frozen green peas (I found fresh at my Farmer’s Market, but Trader Joe’s also carries fresh English peas)

1/2 a pack of bacon about 8 pieces

3/4 cup mayo

1 cup buttermilk

3 tablespoons champagne vinegar

2 garlic cloves minced

1/2 cup feta

1/2 cup shredded parmesan cheese

2 cups arugula

Cook pasta according to box.

Chop bacon into bite size pieces and cook in a skillet until crispy about 5-7 minutes.  Drain on paper towels when done cooking.

In a large pot bring water to a boil.  Add in asparagus and peas and cook about 3-4 minutes until tender.  Remove and add the asparagus and peas to an ice bath to keep them crispy and from cooking longer.  Meanwhile whisk together the buttermilk, mayo, garlic, champagne vinegar and salt and pepper.   Toss half of this dressing with the pasta and let sit 30 minutes.   Add in asparagus, peas, arugula, feta, and parmesan cheese.   Toss together with the remaining dressing. Top with crispy bacon and parsley.