Sprouted Pasta Salad

Ingredients

For the homemade dressing:

• 1/2 cup olive oil

• 1/4 red wine vinegar

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey

• 2 garlic cloves minced, or about 1 tsp garlic powder

• 1 tsp Italian seasoning

• 1 tsp salt (or to taste)

• 1/2 tsp black pepper

• 1/4 tsp thyme

• 1/4 tsp crushed red pepper (or to taste)

• 2 tbsp grated parmesan cheese

For the pasta salad:

• 12 oz rotini pasta

• 1 tsp olive oil

• 1 cup (185g) halved or quartered cherry tomatoes

• 2 bell peppers, diced, any color you want

• 1/2 diced red onion* see note

• 1 package of cooked bacon, chopped*, see note

• 1/2 cup thinly sliced and quartered cucumbers

• 1 package Better Two Farms Microgreens*, see note

• Parmesan cheese, to taste

Instructions:

1. Turn your oven to 350F and line a baking sheet with aluminum foil. Place your bacon on the baking sheet and bake in the oven for 15-20 minutes, or until it's cooked to your desired level.

2. Make the dressing. Combine all the dressing ingredients and whisk until well combined. Alternatively, combine all the dressing ingredients and blend using an immersion blender.

3. Cook the pasta until al dente (according to package instructions) in well salted water. Once done, immediately drain and rinse under cold water to stop the cooking process. Add the pasta to a large mixing bowl and drizzle with a teaspoon of olive oil and stir.

4. Prepare and add all the cherry tomatoes, bell peppers, onions, bacon, cucumber, microgreens, and as much Parmesan cheese as your heart desires to the pasta bowl. Toss together to combine.

5. Whisk the dressing again if you see separation and pour evenly over the pasta salad. Stir until well combined and everything is coated in the dressing.

6. Cover and refrigerate for 30-60 minutes before serving.