When Sam was home last weekend, I made coleslaw to go with a meaty dish (I now forget what it was). The meaty dish got wiped out as far as I can tell because there are no leftovers in the fridge. There was leftover coleslaw, however, as it wasn’t such a hit because I miscalculated and ended up with a slaw that had more carrots than cabbage. Plus, I forgot that we had crushed pineapple in the pantry (we like adding pineapple to our slaw — it’s awesome!), didn’t add any so the slaw tasted a bit flat. Well, more flat than what we’re used to because we like contrast in flavors.
So, today, I’m alone in the house and, a few hours earlier, I was wondering what I’d have for lunch. I looked inside the fridge, saw the container with the leftover coleslaw and decided to give it a makeover. I had already discovered the crushed pineapple in the pantry, there was pasta in different shapes, some bits and pieces of cheese and there was bacon. I got to work and found a good way to salvage leftover coleslaw.
- 2 c. of cooked pasta
- 1 c. of cold coleslaw
- 1/4 c. of drained crushed pineapple (canned)
- 3 tbsps. of sweet pickle relish
- about 300 g. of cream cheese, torn into small pieces
- about 3 tbsps. of shredded cheddar cheese
- 2 to 3 tbsps. of mayonnaise
- salt and pepper, to taste
- about 1/2 c. of chopped bacon
- Drain the pasta as soon as it cooks and dump into a mixing bowl. While hot, add the cream cheese and mayo. Season with salt and pepper. Toss. The cream cheese will melt and get distributed evenly. Add the crushed pineapple and pickle relish and toss several times.
- Meanwhile, cook the bacon in an oil-free pan until crisp and has rendered fat. Scoop out the bacon and drain on paper towels.
- Now, back to the pasta which should have cooled slightly. Add the coleslaw and shredded cheese. Toss. Add more mayo, salt and pepper, if needed.
- Spoon the pasta-coleslaw mixture into a bowl, sprinkle with more shredded cheddar if you like, and top with the bacon. And enjoy.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 2