Happy Memorial Day! We celebrated yesterday with what would have been a great barbeque. Unfortunately, the weather did not cooperate. That didn’t stop us from enjoy some great food, including this wonderful Bacon and Basil Pasta Salad from Pillsbury that my mother discovered in their Sensational Salads cookbook. If you are looking for a great salad that has mild flavors and feeds a large crowd this one is perfect!
- 1 package (16 oz) penne pasta
- ½ lb sliced bacon
1 pintgrape tomatoes, cut in half
- 2 medium red or green bell peppers or one of each, chopped (2 cups)
- 4 medium green onions, sliced (1/3 cup)
- ⅓ cup red wine vinegar
- 1 tablespoon Dijon mustard
- ½ cup olive oil
- ½ cup chopped fresh basil leaves
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 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.
This salad is a great way to use up fresh basil and vegetables from your garden. It works perfect for cookouts and picnics. To save on time, consider pre-cooked bacon versus frying up your own. I do think this salad tastes best the first day or two when the bacon is still crispy.