Savory SOOT Sorcery, a Touch of Sweet, and a Pinch of Kitchen Magic!
On a moonlit autumn evening, when the leaves were dancing and the bats were making their rounds, two mischievous spellcasters were busy conjuring up something delicious
Ihana, wearing her slightly crooked witch’s hat, had gathered a basket of golden sweet potatoes. She was convinced that a little sweetness was the secret to any successful spell.
Soot, on the other paw, had discovered the bacon. “MORE BACON!” she insisted, her enormous golden eyes fixed on the sizzling strips. Clearly, she had her own ideas about magic.
Into their cauldron went a tumble of bowtie pasta – because Soot was convinced they looked like little bats!– roasted sweet potatoes, peppery green arugula, and crispy morsels of bacon. A handful of candied pecans followed, along with a sprinkle of red onion and a generous shower of Parmesan.
Then came the finishing enchantment—a swirl of creamy, lemony Caesar dressing to bring all those wonderful flavors together. Ihana gave the cauldron a gentle stir. Soot waved one tiny paw over the top.
“HOCUS POCUS… MAKE IT DELICIOUS!”
But something unexpected happened! With a puff of magical smoke and a flutter of wings, Soot transformed into BACON BAT! Still sporting her signature red bandana and clutching a precious strip of bacon, she soared above the cauldron.
Apparently, bacon has a magic all its own! The spell conjured up something savory, sweet, creamy, crunchy, and utterly delicious! And although Soot eventually returned to her feline self, she and her batty accomplices still insist that the bacon deserves most of the credit.
HOCUS POCUS PASTA SALAD
Ingredients
SALAD INGREDIENTS
- 8 oz farfalle bowtie pasta, uncooked
- 2 cups sweet potatoes peeled and cut into ½-inch cubes
- 1 tablespoon olive oil for roasting
- ½ teaspoon sea salt or to taste
- ¼ teaspoon freshly ground black pepper
- 4 cups fresh baby arugula loosely packed
- 6 slices bacon cooked crisp and chopped
- ¼ cup red onion finely diced
- ½ cup toasted or candied pecans roughly chopped (store-bought is perfectly fine!)
- ½ cup freshly shaved or grated Parmesan cheese plus extra for garnish
- Optional: ½ cup lightly crushed garlic croutons for extra crunch
CREAMY PARMASAN CEASAR DRSSING
- ½ cup mayonnaise
- ¼ cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice approximately 1 large lemon
- 1 large garlic clove finely minced or pressed
- 1 teaspoon Dijon mustard
- 1 teaspoon anchovy paste or to taste
- ½ teaspoon Worcestershire sauce
- 1 –2 teaspoons apple cider vinegar divided if soaking the onions
- ¼ teaspoon sugar or a small pinch to taste
- ¼ cup finely grated Parmesan cheese
- Sea salt and freshly ground black pepper to taste
Instructions
Roast the Sweet Potatoes
- Toss the cubed sweet potatoes with olive oil, sea salt, and black pepper.
- Air Fryer Method: Preheat to 400°F. Arrange sweet potatoes in a single layer and cook for approximately 12–16 minutes, shaking the basket halfway through. Cook in batches if necessary.
- Oven Method: Preheat oven to 425°F. Spread sweet potatoes on a parchment-lined baking sheet and roast for 25–30 minutes, turning halfway through.
- The sweet potatoes should be tender inside with lightly caramelized edges. Avoid overcooking; they should hold their shape when tossed into the salad.
- Spread on a plate or baking sheet and allow to cool.
Cook the Pasta
- Cook the farfalle in generously salted boiling water according to package directions until al dente.
- Drain and rinse briefly with cool water to stop the cooking. Drain thoroughly and set aside to cool.
Give the Red Onion a Little TLC
- Place the finely diced red onion in a small bowl and toss with 1 teaspoon apple cider vinegar.
- Let stand for approximately 10 minutes while preparing the other ingredients.
- This little trick softens the onion’s sharp bite without taking away its wonderful flavor and crunch.
- Drain any excess vinegar before adding the onions to the salad.
Prepare the Caesar Dressing
- In a medium bowl, whisk together the mayonnaise, olive oil, lemon juice, garlic, Dijon mustard, anchovy paste, Worcestershire sauce, sugar, and finely grated Parmesan.
- If you used 1 teaspoon of vinegar for the onions, start by adding the remaining teaspoon to the dressing, or simply adjust to taste. You can also use fresh vinegar for the dressing if you prefer a more pronounced tang.
- Season with sea salt and freshly ground black pepper.
- Whisk until smooth and creamy. Taste and adjust the lemon, vinegar, sugar, or seasonings as desired.
- Refrigerate until ready to assemble.
Assemble the Salad
- In a large serving bowl, combine the cooled farfalle, roasted sweet potatoes, and red onion.
- Add approximately two-thirds of the Caesar dressing and toss gently to coat.
- Fold in the baby arugula, crispy bacon, pecans, and shaved Parmesan.
- Add additional dressing as needed. The goal is to coat the ingredients generously without weighing down the fresh greens.
Add a Little Finishing Magic!
- Transfer to a serving bowl and garnish with a few extra Parmesan shavings, toasted or candied pecans, and a scattering of crispy bacon.
- Add a lemon wedge for a bright finishing touch.
- If using garlic croutons, sprinkle them over the salad just before serving so they stay crunchy.
- Serve immediately or lightly chilled.
Notes
A FEW MORE TRICKS and TREATS
A Sweet & Nutty Twist: Substitute candied pecans for toasted pecans for an extra touch of sweetness and crunch. Store-bought candied pecans work beautifully and save time! ??
A Sweet-Tart Surprise: Add ¼–? cup dried cranberries or chopped dried cherries for extra color and flavor. Use a little less if you’re adding candied pecans to balance the sweetness.
Tame That Onion: Soak sliced red onion in apple cider vinegar for 10 minutes to mellow its bite while keeping it crisp. For an even milder flavor, soak in cold water instead and drain well.
Switch the Sweet Potatoes: Roasted butternut squash makes a delicious substitute. Use the same amount and roast until tender and lightly caramelized.
Make It Ahead: Roast the sweet potatoes, cook the pasta and bacon, chop the onions and pecans, and prepare the dressing in advance. Refrigerate separately, then assemble before serving. Add arugula, bacon, pecans, and optional croutons at the last minute. Save a little dressing to refresh the pasta if needed.
Extra Crunch: A handful of lightly crushed garlic croutons adds a classic Caesar touch!
Leftovers: Refrigerate promptly and enjoy within 3–4 days. The arugula will soften, so this salad is best freshly assembled.
Kitchen Magic Beyond Halloween
Colorful, hearty without being heavy, and delicious any time of year! Serve alongside grilled chicken, roasted meats, or sandwiches—or enjoy a generous bowl all on its own.
Conjure up a little kitchen magic!
Find the HOCUS POCUS PASTA recipe card along with plenty more Tricks and Treats!
