Bacon Tomato Pasta Salad Food

SUMMERY TOMATO AND BACON PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside.
• Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the arugula, basil and tomatoes to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away.
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BACON TOMATO PASTA SALAD WITH HOMEMADE RANCH DRESSING

Steps:

• Add pasta to boiling water. Cook for about 7 minutes for al dente pasta. Drain in colander and rinse with cool water.
• While pasta is cooking, prepare bacon. Rough chop bacon and set aside.
• Halve grape tomatoes, slice green onions including tops, cut block cheddar into small cubes.
• Add pasta, bacon, tomatoes, green onions, & cheese to large bowl and toss.
• Whisk together ingredients for dressing in a small bowl, then pour over salad when well combined. Gently toss salad until all ingredients are coated with dressing. Serve immediately.

BACON AND TOMATO MACARONI SALAD

Steps:

• Cook the bacon. I like to line a pan with foil. Then place a sheet of parchment paper over that. I lay my bacon flat on the pan and put it into a 375 degree oven for 20 minutes. It turns out perfect every time.
• Cook macaroni according to package directions, but take care not to overboil. Al dente pasta holds up better in this dish. When done cooking, drain macaroni and transfer to a large mixing bowl.
• While bacon and macaroni are cooking, chop your onions, tomatoes, and green onions.
• After bacon is cooked, remove it from pan and drain it on a plate covered with a paper towel. Save the bacon grease on the baking pan.
• Carefully pick up your parchment paper and transfer the bacon grease to a small bowl.
• Cut up or crumble the bacon when cool.
• Mix the macaroni, tomato, bacon, onions, and bacon grease together.
• Start with about ½ cup of mayonnaise and stir gently into the other ingredients. Add salt and pepper to taste, if desired.
• Transfer to your serving bowl. You can garnish with chopped green onions, a few chopped tomatoes, and crumbled bacon if you want it to look a little fancier.
• Cover and keep refrigerated until ready to serve.

BACON AND TOMATO PASTA

Steps:

• In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
• In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
• Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

BACON RANCH PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
• In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

BACON MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; stir in tomato, celery and green onions., In a small bowl, whisk mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Refrigerate, covered, at least 2 hours. Just before serving, stir in bacon.

BACON-TOMATO SALAD

Steps:

• In a large bowl, combine lettuce blend and tomatoes. Drizzle with dressing; sprinkle with cheese and bacon.

BACON PASTA SALAD

Steps:

• Cook pasta according to package, drain and rinse with cold water. Set aside.
• In a small bowl, combine the lemon juice, olive oil, vinegar, salt, pepper, sugar and fresh chopped parsley. Whisk really well to combine.
• In a large salad bowl combine the pasta, grape tomatoes, chopped onion, crumbled bacon, cubed mozzarella and the vinaigrette. Stir really well to combine. Cover and refrigerate for about one hour before serving.
• Serve cold or at room temperature.

CREAMY BACON & TOMATO PASTA SALAD

Steps:

• Cook the pasta in a large pan of boiling water following pack instructions. Drain and run under cold water until completely cool.
• Meanwhile, mix the yogurt, mustard, honey, garlic, lemon zest, olive oil and some seasoning together in a large bowl. Toss the cooked pasta with the dressing, tomatoes, spinach and basil. Keep chilled until ready to serve, then crumble over the bacon.

BACON, LETTUCE AND TOMATO SALAD

Steps:

• Cook bacon until it is crisp by your favorite method.
• Crumble, and set it aside, reserving 2 tablespoons of the drippings in a small bowl.
• Whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing sit, covered, at room temperature while you finish making the salad.
• In a large skillet over medium heat, toss the bread pieces with the salt and pepper.
• Drizzle with the oil, and cook, stirring constantly, until the croutons are crisp and golden brown.
• In a large salad bowl mix together the romaine, tomatoes, bacon and croutons.
• Pour the dressing over the salad and toss well.
• Serve immediately.

SUNDRIED TOMATO, CORN AND BACON PASTA SALAD

Steps:

• Place bacon strips on a large skillet, place the skillet on the stovetop, and then turn the heat on medium-high. Cook the bacon until it starts to crisp up and then flip to cook the other side. Remove the bacon and place it on a paper towel-lined plate. Break the bacon into bite-sized pieces once it cools slightly.
• When the bacon is about half-cooked, start boiling water in a medium-large pot. Once the water comes to a boil, add your pasta and cook until it is just al dente (8-10 minutes for dry pasta).
• While the bacon cooks and the water boils, cut the corn off the cob and prepare the sun-dried tomato sauce. Roughly chop the sun-dried tomatoes, then add the tomatoes and the oil from the jar to the bowl of a food processor. Add the garlic and parmesan cheese and then process the ingredients until the tomatoes are finely chopped.
• After the bacon has cooked, add the corn to the bacon grease (you can drain some of the oil) and cook for about 3-4 minutes, just enough to lightly cook the corn.
• When the pasta has finished cooking, drain it, then add it to the skillet with the corn. Add the bacon and the sun-dried tomato sauce and stir well to coat the pasta with sauce. Finally, add some diced fresh mozzerella and fresh basil.