Creamy Herbed Tomato Arugula Pasta Salad With Bacon Food

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BACON AND TOMATO MACARONI SALAD



Bacon and Tomato Macaroni Salad image

Tender pasta, crispy bacon, and fresh tomatoes are tossed in a creamy dressing. This creamy bacon tomato salad recipe has been a favorite in our family for decades and once you taste it you'll see why!

Provided by Sara Garska

Categories     Side Dish

Time 1h30m

Number Of Ingredients 7

1/2 pound bacon (cooked and crumbled)
8 ounces dry macaroni (boil per directions on package)
2 tomatoes (Can use pint of cherry tomatoes)
1/2 sweet onion (chopped)
1 Tablespoon bacon grease (reserved from cooking the bacon)
1 or 2 Tablespoons green onions (chopped)
1/2-1 teaspoon salt (to taste)

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.

Nutrition Facts : Calories 388 kcal, Carbohydrate 24 g, Protein 4 g, Fat 30 g, SaturatedFat 12 g, Cholesterol 29 mg, Sodium 196 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CREAMY HERBED CHICKEN AND ARUGULA PASTA SALAD WITH ASIAGO



Creamy Herbed Chicken and Arugula Pasta Salad with Asiago image

Grilled chicken is tossed with pasta, arugula, Asiago cheese and a creamy dressing loaded with fresh herbs.

Provided by Food Network Kitchen

Time 45m

Yield 4-6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh chives
3 tablespoons sour cream
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh tarragon
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon olive oil
One 8-ounce boneless, skinless chicken breast
8 ounces dried cavatappi
6 cups loosely packed arugula
1/2 cup shredded Asiago cheese
1/4 cup finely chopped red onion

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, chives, sour cream, parsley, tarragon, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
  • Meanwhile, 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 chicken, arugula, Asiago and onion to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

SUMMERY TOMATO AND BACON PASTA SALAD



Summery Tomato and Bacon Pasta Salad image

Skip the sandwich and serve bacon, arugula and tomato with pasta.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

10 slices bacon, finely chopped
1/3 cup olive oil
Kosher salt and finely ground black pepper
2 tablespoons white wine vinegar
1 small shallot, minced
8 ounces dried orecchiette
2 cups loosely packed arugula
1 cup torn fresh basil leaves
3 medium vine-ripe tomatoes, chopped

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.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

CREAMY BACON & TOMATO PASTA SALAD



Creamy bacon & tomato pasta salad image

Make a summer pasta salad to serve as a main meal or side dish. It's made with bacon, spinach, tomato and basil, and a delicious honey and mustard dressing

Provided by Cassie Best

Categories     Lunch, Pasta, Supper

Time 30m

Number Of Ingredients 11

300g penne or farfalle (use wholemeal, if you like)
200g natural yogurt
2 tsp Dijon mustard
1 tsp honey
1 garlic clove , crushed
1 lemon , zested
2 tbsp extra virgin olive oil
4 large tomatoes , roughly chopped
large handful of baby leaf spinach , roughly chopped
small bunch of basil , leaves chopped
6 cooked smoked bacon rashers

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.

Nutrition Facts : Calories 400 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 0.1 milligram of sodium

PASTA WITH CREAMY HERB SAUCE



Pasta With Creamy Herb Sauce image

This cozy pasta is the perfect place to use up any hard-stem herbs like sage, thyme or rosemary that are languishing in your fridge. Add the herbs and a cinnamon stick to a pot of heavy cream. As they bubble together, the cream takes on a surprising but subtle herbaceousness. Use it to sauce pasta noodles and winter greens. If you don't have the herbs listed, leave them out or swap in marjoram or bay leaves, or even dried chile, lemon peel, garlic, shallot or leeks. The method of infusing cream with flavorings, then using it to sauce pasta, is open to adaptation. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .

Provided by Ali Slagle

Categories     weeknight, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 1/2 cups heavy cream
3 sage leaves
3 sprigs thyme or oregano
1 small rosemary sprig
1 cinnamon stick (or a grating of nutmeg)
Black pepper
1 pound linguine, fettuccine or another long noodle
1 bunch dark leafy greens, such as kale, mustard greens, broccoli rabe or mature spinach, stems removed and cut or torn into 2- to 3-inch pieces

Steps:

  • Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta's ready.
  • When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve 1/2 cup pasta water, then drain the pasta and greens with a colander and return to the pot.
  • Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the 1/2 cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.

PASTA WITH TOMATOES, SMOKED BACON, AND ARUGULA



Pasta With Tomatoes, Smoked Bacon, and Arugula image

This bacon flavored pasta is smashing with the addition of arugula.Roasting the tomatoes enhances the texture and taste of the tomatoes. This is adapted from the restaurant "Aperto" in San Francisco.

Provided by Roxygirl in Colorado

Categories     Spaghetti

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

3 (14 1/2 ounce) cans diced tomatoes with juice
7 tablespoons olive oil, divided
1 (28 ounce) can crushed tomatoes, with added puree
1 onion, chopped
6 slices thick-cut bacon, cut into 1/4 inch pieces
3 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 1/2 cups low sodium chicken broth
1 lb linguine or 1 lb thick spaghetti, cooked according to box directions
1 (5 ounce) bag arugula (about 10 cups loosely packed)
1 cup parmesan cheese

Steps:

  • For sauce:.
  • Place diced tomatoes in a larger strainer set over large bowl.
  • Let stand 15 minutes.
  • Reserve juice.
  • Drizzle rimmed baking sheet with 2 tablespoons olive oil.
  • Spread tomatoes in a single layer on baking sheet.
  • Sprinklewith salt and pepper.
  • Roast at 425 degrees until tomatoes are slightly caramelized, stirring evry 10 minutes, about 45 minutes.
  • Meanwhile, bring reserved tomato juice and 1 cup crushed tomatoes to boil in heavy medium saucepan.
  • Reduce heat to medium and simmer until reduced to 1-1/2 cups, about15 minutes.
  • Heat 2 tablespoons olive oil in large pot over medium heat.
  • Add onion and saute until browned, about 12 minutes.
  • Stir in reduced tomatoes and roasted tomatoes.
  • (Sauce can be made 3 days ahead.).
  • Cook bacon in heavy large skillet until crisp.
  • Transfer to paper towels to drain.
  • Pour off drippings from skillet.
  • Heat remaining 3 tablespoons oil in same skillet over medium heat.
  • Add garlic and red pepper and stir 1 minute.
  • Add tomato sauce and chicken broth and simmer 10 minutes to develop flavor.
  • Stir in bacon.
  • Add cooked pasta to sauce and the 1 cup Parmesan cheese and arugula.
  • Toss until arugula wilts.

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