The perfect dish to pack for a sunny day at the park~

1 bag brown rice pasta shells(Tinkyada rocks)

1/2 bulb fennel cut into1/4 inch pieces

1 -2 pieces of fennel stock diced

3-4 pieces bacon

1 small carton cherry tomatoes quartered

1 small or 1/2 large red onion diced

2 cloves garlic

5-7 leaves fresh basil julienned

1/4 cup of your favorite goat cheese crumbled(we love Drake Family Farms from West Jordan, UT. Pretty much any flavor goes with this recipe, plain works too.)

1/2 C balsamic vinegar

1/4 C cider vinegar

1/2 C olive oil

salt/pepper to taste

1. cook pasta as directed on package until al dente. Run pasta under cold water to prevent it from getting mushy. When pasta has cooled and drained toss lightly with olive oil to prevent sticking and let rest.

2. toss diced fennel bulb lightly in 2Tbls. olive oil, one clove crushed or diced garlic and salt/pepper. Roast in preheated 350 degree oven until tender and golden brown on edges

3. dice bacon and cook in saute pan until crispy

4. combine vinegars, oil, 2nd garlic clove (crushed or diced) to make dressing

5. combine all ingredients and toss in dressing

6. add salt/pepper to taste

Allergy substitutions:

Rice:these ingredients work particularly well with roasted potatoes

Meat: if you aren’t a meat eater try a substitute for the bacon like tempeh unless you have a soy allergy

Dairy: Can’t do goats milk either? Try your favorite vegan cheese or leave it out


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