Bacon And Basil Pasta Salad Recipes

TOMATO, MOZZARELLA, BASIL AND BACON PASTA SALAD

Steps:

• Start by cooking the bacon. Heat an oven to 400 degrees, line a baking sheet with aluminum foil and spread the bacon out in a single layer. Cook for 10-12 minutes until the bacon is crispy, and then blot off excess grease with a paper towel. Let the bacon cool.
• Cook the pasta in salted water until al dente.
• Drain the pasta and let it cool for 5 minutes. Pour the pasta into a large bowl. Then add about 1/2 cup of the dressing and stir it into the pasta. I like to add the dressing while the pasta is still a little warm so the pasta soaks some of it up giving it more flavor. Let sit for 5 minutes while you prepare the other ingredients.
• Dice the tomatoes and place them in a bowl, and toss with a bit of salt and pepper.
• Dice the mozzarella, finely chop the basil, and crumble the bacon.
• Pour the tomatoes, mozzarella, basil, and bacon over the pasta. Top with another 1/2 cup of dressing. You can opt to toss the ingredients together, but I thought that it looked pretty layered.

BACON AND BASIL PASTA SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water to cool and then drain.
• Meanwhile, cook bacon over medium heat approximately 8 minutes or until crisp. Crumble bacon. Refrigerate until serving.
• In large bowl, mix pasta, tomatoes, bell peppers and onions.
• In small bowl beat vinegar and mustard with whisk before adding oil. Beat again until blended.
• Stir in basil, salt and pepper.
• Pour dressing over pasta mixture and combine. Cover and chill for 2 hours.
• Sprinkle with bacon and toss to combine just before serving.

BACON AND BASIL SAUCE FOR PASTA

Steps:

• Heat the oil in a frying pan, add the bacon and garlic, cook, stirring, until the bacon is crisp.
• Add the wine and bring to the boil.
• Stir in the cream, milk, mustard, cheese and blended cornstarch and water.
• Stir over a high heat until the sauce boils and thickens a little.
• Stir in the basil and green onions, and serve over the cooked pasta of your choice.

BACON AND BASIL PASTA SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
• Meanwhile, in 10-inch nonstick skillet, cook bacon over medium heat 5 to 8 minutes until crisp; drain on paper towels. Crumble bacon; refrigerate until serving time.
• In large bowl, mix pasta, tomatoes, bell peppers and onions.
• In small bowl, beat vinegar and mustard with whisk. Add oil; beat with whisk until blended. Stir in basil, salt and pepper. Pour over pasta mixture and toss to combine. Cover; refrigerate 2 hours or until chilled.
• Just before serving, sprinkle bacon over salad and toss to combine.

BACON AND BASIL PASTA SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
• Meanwhile, in 10-inch nonstick skillet, cook bacon over medium heat 5 to 8 minutes until crisp; drain on paper towels. Crumble bacon; refrigerate until serving time.
• In large bowl, mix pasta, tomatoes, bell peppers and onions.
• In small bowl, beat vinegar and mustard with whisk. Add oil; beat with whisk until blended. Stir in basil, salt and pepper. Pour over pasta mixture and toss to combine. Cover; refrigerate 2 hours or until chilled.
• Just before serving, sprinkle bacon over salad and toss to combine.

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.

CHERRY TOMATO, BACON AND BASIL SALAD

Steps:

• In a bowl, toss together tomatoes, bacon and chopped basil.
• In a small bowl, whisk together vinegar and salt and pepper to taste.
• Slowly whisk in olive oil in a steady stream, whisking until emulsified.
• Pour dressing over tomatoes, toss lightly and garnish with basil sprigs.

ZUCCHINI, CORN, AND BASIL FUSILLI WITH BACON

Steps:

• Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
• Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
• Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
• Top with crumbled bacon and a generous amount of freshly ground pepper.