Gluten Free Summer Macaroni Salad

• 6 - 8 slices of bacon
• 3 bell peppers, sliced
• Salt and pepper
• 12 oz. broccoli florets, chopped
• 10 oz. gluten free pasta
• 1 - 2 c. shredded carrots

Dressing

• 4 oz. cream cheese
• 2 Tbsp. olive oil
• 2 Tbsp. milk
• 2 Tbsp. water (leftover pasta water is best)
• 1 - 2 tsp. Sriracha
• Optional: cilantro

1. In a medium skillet, brown the bacon. Then, set aside on a paper towel. Crumble once cooled. Remove all but about 1 Tbsp. of bacon grease. Next, sauté the peppers in the bacon grease for 3-4 minutes. Season with pepper.
2. In a medium saucepan, fill halfway with water and bring to a boil. Blanch the broccoli for 2-3 minutes. Remove broccoli from water, season with salt and pepper, and set aside.
3. Using the broccoli water, boil the gluten free pasta according to package directions, about 7-10 minutes.
4. In a small saucepan, heat the cream cheese, oil, milk, and water. Whisk until smooth and creamy. If desired, whisk in the Sriracha. In a large mixing bowl, combine the bacon, peppers, broccoli, carrots, and pasta. Next, pour sauce over the pasta mixture. Stir carefully, until well-coated. Add cilantro before serving.
5. For a thicker, creamier sauce, double the recipe.