HOCUS POCUS PASTA SALAD
SAVORY • SWEET • SPOOKY DELICIOUS!Tender bowtie pasta, caramelized sweet potatoes, peppery baby arugula, crispy bacon, and crunchy pecans work their magic in a spellbinding combination of flavors and textures. A creamy homemade Parmesan Caesar dressing adds the finishing enchantment, with bright lemon, garlic, and just enough tang to balance the sweetness.One bite and you'll go BATTY!
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
Toasted or Candied Pecans? You Decide!
Both versions bring something special to this salad. Toasted pecans provide a rich, buttery, nutty flavor that complements the savory bacon and Parmesan. Candied pecans introduce a delightful sweet crunch that contrasts beautifully with the tangy Caesar dressing and peppery arugula. I especially enjoy the candied version! And there's no need to make them yourself. Good-quality packaged toasted or candied pecans are a wonderful time-saver. For a less sweet variation, try toasted walnuts or sliced almonds. Even roasted pumpkin seeds would add a lovely crunch.A Little Sweet-Tart Surprise Treat
For an additional pop of color and flavor, try adding ¼–1/3 cup dried cranberries. Their sweet-tart flavor is especially good with roasted sweet potatoes, pecans, and the creamy lemon dressing. If using candied pecans, you may prefer fewer cranberries to keep the sweetness balanced. Chopped dried cherries would be another delicious option.Don't Skip the Onion Trick!
If raw red onion sometimes tastes a little too sharp, a quick soak in apple cider vinegar makes a noticeable difference. Just 10 minutes takes away some of the bite while keeping the onion crisp and flavorful. For an even milder onion, soak it in cold water for 10 minutes, drain well, and then add it to the salad.Sweet Potato Substitutions
Roasted butternut squash makes an excellent alternative to sweet potatoes. Use approximately the same quantity and roast until tender and lightly caramelized. The flavor will be a little more delicate, but equally delicious with the Caesar dressing.Make It Ahead!
This salad is especially convenient when entertaining because most of the preparation can be done in advance.- Roast and cool the sweet potatoes.
- Cook and refrigerate the pasta.
- Prepare the bacon.
- Chop the onions and pecans.
- Make the Caesar dressing and refrigerate separately.