Yield 6 Number Of Ingredients 6 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.
Time 1h25m Yield 10 Number Of Ingredients 10 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.
Time 2h25m Yield 22 Number Of Ingredients 11 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.
Time 45m Yield 4 to 6 servings Number Of Ingredients 9 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
Time 35m Yield 4 to 6 servings Number Of Ingredients 12 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.
Time 25m Yield 22 (1/2 cup servings) Number Of Ingredients 11 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.
Time 20m Yield 8 servings. Number Of Ingredients 9 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.
Time 30m Yield 10 Number Of Ingredients 9 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink. Toss the spinach and basil together in a large bowl. Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.
Time 30m Yield 18 servings. Number Of Ingredients 16 Steps:
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, cheese, yellow pepper, onion, pepper rings, olives, salami and basil. , In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Time 30m Yield 6 Number Of Ingredients 10 Steps:
Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix (from salad box), oil, water and balsamic vinegar. Drain pasta; rinse with cold water. Shake to drain well. Add drained pasta, basil, tomatoes, mozzarella pearls, arugula, bacon and avocado to balsamic vinegar mixture; toss to coat. Serve immediately.
Time 2h25m Yield 22 Number Of Ingredients 11 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.
Time 2h25m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Cook pasta as directed on package; omitting salt. Rinse pasta in cold water; drain. Mix together mayonnaise, basil, lemon peel and lemon juice in a large bowl to form dressing. Add pasta, bacon (reserving 2 Tbl for topping), turkey, lettuce, cheese and tomato to dressing. Mix well. Cover and refrigerate 1-2 hours to blend flavors. Sprinkle with reserved bacon. Serve.
Time 30m Number Of Ingredients 11 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.
Time 25m Yield 4 serving(s) Number Of Ingredients 12 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.
