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BLT Pasta Salad with Creamy Jalapeño Cashew Dressing

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Ingredients
  

For the Jalapeño Cashew Cream Dresssing:

  • ¾ cup raw cashews
  • ⅓ cup water, plus 2 tbsp. more, if necessary
  • 1 medium jalapeño, seeded
  • 1 clove garlic
  • 2 tbsp. fresh lemon juice
  • ¾ tsp. salt
  • ½ tsp. onion powder
  • Freshly ground black pepper, to taste

For the Pasta Salad:

  • 12-ounces bacon, cooked and crumbled
  • 10-ounces pasta of choice (like bowties or large shells)
  • 1-½ cups corn, grilled, raw or sauteed
  • 1 pint cherry tomatoes, halved
  • ½ medium red onion, thinly sliced
  • 2 - 4 cups romaine lettuce, chopped
  • 1 slightly ripe but still firm avocado, diced

Instructions
 

To prepare the salad:

  • While the cashews are soaking for the dressing, chop all the vegetables and have them ready to go.
  • Pre-heat the oven to 350°F; place the bacon on a large baking tray; cover with parchment paper; lay bacon strips on parchment paper without over laping; place in the pre-heated oven and bake for 30 mnutes or until the bacon reaches the desired crispness; remove from the oven; allow to cool; crumble.
  • Next, cook the pasta until al dente; drain and then place in a large bowl.
  • Add all of the jalapeño cashew dressing; stir together to combine.
  • Next add the chopped bacon, corn, halved cherry tomatoes, sliced red onion, romaine lettuce and avocado; gently toss again; taste and adjust seasonings as necessary, adding more salt and pepper if necessary.
  • Garnish with extra corn, tomatoes, red onion, avocado and /or bacon.

To prepare the creamy jalapeño cashew dressing:

  • Soak the cashews in 2 cups of warm water for at least 2 hours.
  • Once the cashews have finished soaking, make the sauce by adding drained cashews, fresh water, jalapeño, garlic, fresh lemon juice, salt, onion powder and black pepper to a blender.
  • Blend on high until sauce comes together; if a thinner sauce is desired, add 1 - 2 tablespoons more water.

Notes

This pasta salad can be made a couple of days ahead of time and stored in the refrigerator; leave the avocado and romaine off the salad until ready to serve it as they will lose their freshness the fastest.
Also, chop up all of the vegetables, cook the pasta and bacon, make the dressing, and store it all in the refrigerator until ready to assemble and serve.