As Labor Day approaches each year, we find ourselves straddling the seasons.
Although we're so glad to say goodbye to the heat of summer (yes, it actually does get hot up here in Maine for a few days, a week, tops!), we're not quite ready to dig out our mittens and snow boots yet.
So this easy pasta salad combines favorite fall flavors of Brussels sprouts, garlic, and maple - but can be served warm, room temperature, or chilled if you're still in the throes of summer! It's the perfect summer-into-fall recipe.
I personally like to give it a few hours in the refrigerator to allow the flavors to combine and melt into the pasta, but that's completely up to you. If you do refrigerate it, leave off the garlic and bacon and use them for garnish just before you serve the salad so they stay crispy. Or better yet, fry them up just before serving.
Tossed with a zesty lemon maple vinaigrette, this pasta salad is perfect for those days that start out crispy with a chill in the air, then warm up as the sun travels across the sky. And then it's back to a sweater or hoodie as the sun dips below the horizon, and it promises to be a perfect night for sleeping with the windows open.
Because it's not a mayo-based pasta salad, it's also a good one to bring on a picnic, to the beach, or to a potluck.
And lastly, cavatappi is my new favorite pasta shape. Its twisty curves really hold all kinds of sauces and dressings, and it's easy to stab with your fork! But you can use elbows or even shells for this salad. Really any short-cut variety of pasta will work. Up to you.
Bacon Brussels Sprout Pasta Salad with Lemon Maple Vinaigrette
Bring a large pot of salted water to a boil and add the pasta. Cook to al dente according to package instructions, then drain and rinse in cold water.
Meanwhile, in a large skillet over medium-high heat, cook the bacon until crispy, then drain on a paper towel.
Reduce the heat to low and add the garlic slices to the same skillet with the bacon fat, cooking and stirring, just until golden and starting to crisp up.
Be careful not to let the garlic slices burn or they'll taste bitter. Remove to the paper towel with the bacon. Season with salt.
In a large mixing bowl, toss the pasta with the Brussels sprouts, pine nuts, goat cheese, and scallions. Season with salt and pepper.
Drizzle with half of the vinaigrette and toss to mix well. At this point you can refrigerate the salad until you're ready to serve it - or you can serve it immediately.
Divide the pasta salad between the plates, garnish with the bacon and garlic, and serve with the reserved vinaigrette on the side.
For the Lemon Maple Vinaigrette
In a small bowl, use a whisk or an immersion blender (a milk frother works great for emulsifying dressings!) to combine the vinaigrette ingredients until smooth and well combined.
Toss half the vinaigrette with the salad, and serve the remainder on the side.
