…if I had known about Chicago, damn I would’ve ended up there. I fell in love with that town. So amazing in so many ways. The perfect place for a foodie. A foodie who loves architecture. And while this crazy foodie was visiting this precious city, I dined at an establishment known for its Chicago style deep dish pizza. Which was fabulous, I’ll have you know. But the dish that sang to my soul? Their chopped pasta salad. Mother of God was it good.
So many different flavors and textures in one bowl. Pasta, lettuce, tons of veggies and my favorite cheese. Blue cheese. All tossed together with this delicious dressing that reminded me of something that I had before. Something that I had MADE before. And that’s when it hit me. I knew how to replicate this recipe at home… – excerpt from A Beautiful Bite. Read the whole story.
8 cups romaine lettuce, chopped
4 cups ditalini pasta, cooked al dente and cooled
4 cups red cabbage, finely chopped
1 cup tomatoes, diced
½ cup scallions, diced
½ cup bacon, cooked crisp and crumbled
½ cup blue cheese, crumbled
For the Dressing
1 cup mayo
½ cup white vinegar
¼ cup milk
3 Tbsp sugar
1½ Tbsp brown spicy mustard
1½ Tbsp honey
1 tsp salt
lots of fresh ground black pepper
Place all salad ingredients in a large bowl and toss to combine.
Whisk dressing ingredients in a medium size bowl and pour over salad. Toss to coat. Serve with lots of fresh cracked black pepper.