Bacon & Asparagus Pasta Salad

12 servings

Ingredients

• 8 oz steak cut bacon, diced


• 1 lb asparagus, woody ends trimmed


• 3 garlic scapes


• 2 oz (1/3 cup) feta cheese, crumbled


• Cattleman’s Grill California Tri-tip Seasoning


• 12 oz orecchiette pasta


• 2 tbsp Jacobsen Salt Co. Kosher Sea Salt

For the dressing:

• 1/2 cup mayonnaise


• 2 oz (1/3 cup) feta cheese, crumbled


• 2 tbsp Saica Extra Virgin Olive Oil


• 1 tbsp lemon juice


• 1 tsp Cattleman’s Grill California Tri-tip Seasoning


• 1 tsp Killer Hogs Hot Sauce


• 1/2 tsp Worcestershire sauce

Instructions

Place a Weber Chimney Starter inside in the charcoal tray of your Yoder Smokers Charcoal Flat Top Grill. Fill the chimney with lump charcoal. Tightly ball up some paper and place under the charcoal. Light the paper with a torch or lighter. Let the charcoal burn all the way to the top before dumping. After dumping the charcoal, place the grill grate back in place.

Bring a pot of water to a boil. Add the Jacobsen Salt Co. Kosher Sea Salt. Add the pasta and cook until tender. Strain.

Place the diced bacon in a Lodge 12” Cast Iron Skillet. Transfer to the grill. Cook until browned. Remove from the grill.

Place the asparagus in a shallow dish or foil pan. Pour a couple tablespoons of the bacon fat over the asparagus. Season with Cattleman’s Grill California Tri-tip Seasoning and toss to coat.

Transfer the asparagus and garlic scapes to the grill. Cook until charred and tender. Remove from the grill. Dice the asparagus. Mince the garlic scapes.

To make the dressing, combine all ingredients in a bowl and whisk to combine.

In a large mixing bowl, combine the pasta, brussels asparagus, bacon, garlic scapes, 2 oz feta and dressing. Toss well to coat. Taste and adjust seasonings, as needed. Serve the Bacon & Garlic Pasta Salad immediately or chill for later use.