Warm Caramelized Leek Pasta Salad with Bacon and Original Medallion Goat Cheese

By Faith Gorskywww.AnEdibleMosaic.com

Yields 4 servings
Prep Time: 10 minutes

Cook Time: 20 minutes


  • 8 oz (225 g) penne pasta, cooked to al dente according to the package directions
  • 4 slices bacon (add 2 tablespoons avocado oil if using turkey bacon), chopped
  • 2 leeks, white and light green parts only, thinly sliced and rinsed well
  • 1 cup (100 g) button mushrooms, quartered
  • 2 small or 1 medium red bell pepper, thinly sliced
  • 2 large cloves garlic, minced
  • 3/4 cup (180 ml) dry white wine
  • 1/4 teaspoon each salt and black pepper
  • 1 (3.5 oz) Laura Chenel’s Original Premium Goat Cheese Medallion, crumbled
  • Fresh parsley, for garnish (optional)


  1. Add the bacon to a large skillet over medium-high heat and cook until crisp, about 5 minutes, stirring occasionally. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain any excess oil, leaving the drippings in the pan.
  2. Add the leeks and mushrooms to the pan the bacon was cooked in and cook over medium-high heat until the vegetables are softened and just starting to turn golden brown in spots, about 5 to 7 minutes, stirring occasionally.
  3. Stir in the bell pepper and garlic and cook over medium-high 1 minute, stirring constantly.
  4. Add the wine, salt, black pepper, and al dente pasta. Turn the heat up to high and cook, stirring constantly, until the liquid is evaporated, about 2 minutes.
  5. Transfer the pasta salad to a serving dish and top with the crumbled goat cheese, crisped bacon, and fresh parsley.

Serve warm.