2 cups small, dry pasta, cooked to al dente
2 cups shredded chicken
1 cup frozen peas, cooked
1 cup diced tomatoes
6 slices bacon, cooked and diced
½ cup bottled ranch dressing
1 tsp fresh cracked black pepper
Cook the pasta to al dente and allow to cool. Add chicken, bacon, peas and tomatoes and toss to combine.
Measure out bottled ranch dressing into a small bowl. Add 1 teaspoon of fresh cracked pepper and stir until combined.
Pour ranch dressing over pasta mixture and gently fold together.
Top with bacon crumbles for garnish, if desired.
bacon recipe source: Kristin, Yellow Bliss Road (@YellowBlissRoad), July 2, 2014
Showing posts with label pasta salad. Show all posts
Showing posts with label pasta salad. Show all posts
Friday, April 15, 2016
Sunday, March 17, 2013
2869. BACON CHEDDAR RANCH PASTA SALAD
serves four
3 cups bow-tie pasta, uncooked
⅔ cup cheddar cheese crumbles
6 slices cooked bacon, diced
2-3 small tomatoes, seeded & diced
⅔ cup fresh broccoli, chopped
⅔ cup red onions, diced
⅓ cup black olives
½ cup mayonnaise
½ cup creamy ranch dressing
1 clove garlic, minced
½-1 teaspoon oregano
Cook pasta until al dente. Be careful not overcook. Drain pasta and rinse with cold water until pasta is cool. Add drained pasta to a large bowl. Add in the bacon, broccoli, red onions, black olives, and tomatoes. Toss to combine. In a small bowl, stir together the mayonnaise, ranch dressing, garlic and oregano. When ready to serve, mix the dressing in with the pasta mixture until well coated. Serve immediately.
bacon recipe courtesy of: Divas Can Cook, June 26, 2012
3 cups bow-tie pasta, uncooked
⅔ cup cheddar cheese crumbles
6 slices cooked bacon, diced
2-3 small tomatoes, seeded & diced
⅔ cup fresh broccoli, chopped
⅔ cup red onions, diced
⅓ cup black olives
½ cup mayonnaise
½ cup creamy ranch dressing
1 clove garlic, minced
½-1 teaspoon oregano
Cook pasta until al dente. Be careful not overcook. Drain pasta and rinse with cold water until pasta is cool. Add drained pasta to a large bowl. Add in the bacon, broccoli, red onions, black olives, and tomatoes. Toss to combine. In a small bowl, stir together the mayonnaise, ranch dressing, garlic and oregano. When ready to serve, mix the dressing in with the pasta mixture until well coated. Serve immediately.
bacon recipe courtesy of: Divas Can Cook, June 26, 2012
Friday, April 27, 2012
2545. CREAMY BACON TOMATO and AVOCADO POTATO SALAD
serves four
6 slices bacon, chopped into one inch pieces
1/2 pound dried rotini pasta
1/2 cup mayonnaise
juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1 teaspoon dried dill
1 cup halved cherry tomatoes
1 avocado pitted and sliced
Cook bacon until crisp. Transfer to a paper towel lined plate. Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled. While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl. Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes. Serve.
bacon recipe courtesy of: Des, Life's Ambrosia, June 2010
6 slices bacon, chopped into one inch pieces
1/2 pound dried rotini pasta
1/2 cup mayonnaise
juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1 teaspoon dried dill
1 cup halved cherry tomatoes
1 avocado pitted and sliced
Cook bacon until crisp. Transfer to a paper towel lined plate. Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled. While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl. Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes. Serve.
bacon recipe courtesy of: Des, Life's Ambrosia, June 2010
Tuesday, April 22, 2008
1079. SHRIMP PASTA SALAD with BACON and SHRIMP
16 large cooked shrimp peeled and deveined
5 tablespoons olive oil
2 cloves garlic finely chopped
1 shallot finely chopped
6 oz bacon cut into strips
1/4 lb. fresh baby spinach leaves
2 tablespoons sherry vinegar
1 teaspoon dijon mustard
1 package rotini or conchiglia pasta
salt & pepper to taste
Whisk together olive oil, vinegar, garlic, shallot, and mustard in small saucepan. Season with salt & pepper. Heat on low until slightly thickened. Set aside. In skillet, fry bacon and set aside. Add shrimp to pan and stir fry until warmed through (can also use uncooked shrimp, then you would just cook until done). Trim spinach leaves. Cook pasta to al dente. Toss spinach, dressing, shrimp, bacon, and pasta together until coated. Can add some toasted walnut pieces or pine nuts for crunch.
courtesy of: Decio Pasta, 5028 South Ash Avenue, Suite 105, Tempe, Arizona 85282
5 tablespoons olive oil
2 cloves garlic finely chopped
1 shallot finely chopped
6 oz bacon cut into strips
1/4 lb. fresh baby spinach leaves
2 tablespoons sherry vinegar
1 teaspoon dijon mustard
1 package rotini or conchiglia pasta
salt & pepper to taste
Whisk together olive oil, vinegar, garlic, shallot, and mustard in small saucepan. Season with salt & pepper. Heat on low until slightly thickened. Set aside. In skillet, fry bacon and set aside. Add shrimp to pan and stir fry until warmed through (can also use uncooked shrimp, then you would just cook until done). Trim spinach leaves. Cook pasta to al dente. Toss spinach, dressing, shrimp, bacon, and pasta together until coated. Can add some toasted walnut pieces or pine nuts for crunch.
courtesy of: Decio Pasta, 5028 South Ash Avenue, Suite 105, Tempe, Arizona 85282
Saturday, October 27, 2007
900. BOWTIE PASTA SALAD with CARAMELIZED BACON, CHERRY TOMATOES and GORGONZOLA CHEESE
1 lb. thickly sliced bacon
brown sugar
freshly cracked black pepper
1 lb. bowtie pasta
3⁄4 cup mayonnaise
1⁄2 cup sour cream
3 tablespoons white wine vinegar
salt and pepper to taste
1 pint cherry tomatoes, halved
1 small yellow onion, finely chopped
1 1⁄2 cups crumbled Gorgonzola cheese
Prepare the caramelized bacon first. Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Spray the foil with cooking spray (or just brush with oil) and sprinkle a thin layer of brown sugar on the foil. Distribute some pepper over the brown sugar and then lay the bacon strips in the pan. Sprinkle pepper over the bacon (use a heavy hand, it’ll be much more flavorful) and then add a fairly thick layer of brown sugar over the bacon. Use your hands to adhere the brown sugar to the bacon. Place the bacon in the oven and cook for 15 to 20 minutes or until the bacon is cooked all the way through. Cool to room temperature, checking every so often to make sure that the bacon is still pliable enough to remove from the pan.
Prepare the pasta next. Use plenty of water and heavily salt it. It should taste briny like the sea. Bring to a boil and cook until al dente, drain thoroughly but do not cool.
Meanwhile, prepare the dressing by whisking together the mayonnaise, sour cream, and white wine vinegar. After the pasta has been cooked and drained, add the pasta to the dressing and toss. Let it sit out until it reaches room temperature. Then chop the caramelized bacon. Add that and the remaining ingredients to the pasta mixture. Toss to combine, taste, and adjust the seasonings. Chill in the refrigerator until ready.
courtesy of: Busy Nothings, Tony, North Dakota
brown sugar
freshly cracked black pepper
1 lb. bowtie pasta
3⁄4 cup mayonnaise
1⁄2 cup sour cream
3 tablespoons white wine vinegar
salt and pepper to taste
1 pint cherry tomatoes, halved
1 small yellow onion, finely chopped
1 1⁄2 cups crumbled Gorgonzola cheese
Prepare the caramelized bacon first. Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Spray the foil with cooking spray (or just brush with oil) and sprinkle a thin layer of brown sugar on the foil. Distribute some pepper over the brown sugar and then lay the bacon strips in the pan. Sprinkle pepper over the bacon (use a heavy hand, it’ll be much more flavorful) and then add a fairly thick layer of brown sugar over the bacon. Use your hands to adhere the brown sugar to the bacon. Place the bacon in the oven and cook for 15 to 20 minutes or until the bacon is cooked all the way through. Cool to room temperature, checking every so often to make sure that the bacon is still pliable enough to remove from the pan.
Prepare the pasta next. Use plenty of water and heavily salt it. It should taste briny like the sea. Bring to a boil and cook until al dente, drain thoroughly but do not cool.
Meanwhile, prepare the dressing by whisking together the mayonnaise, sour cream, and white wine vinegar. After the pasta has been cooked and drained, add the pasta to the dressing and toss. Let it sit out until it reaches room temperature. Then chop the caramelized bacon. Add that and the remaining ingredients to the pasta mixture. Toss to combine, taste, and adjust the seasonings. Chill in the refrigerator until ready.
courtesy of: Busy Nothings, Tony, North Dakota
Thursday, July 26, 2007
807. LAYERED SUMMERTIME SALAD with BACON and GEMELLI PASTA
makes 10 to 12 servings
2 cups uncooked gemelli (twist) pasta (8 ounces)
8 medium green onions, sliced (1/2 cup)
4 slices bacon, crisply cooked and crumbled
1 cup mayonnaise or salad dressing
1/2 cup shredded Swiss cheese (2 ounces)
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon garlic powder
4 cups bite-size pieces salad greens
1 cup snow (Chinese) pea pods, cut in half
1 cup sliced cauliflower florets
1 cup broccoli florets
1 large red bell pepper, finely chopped (1 1/2 cups)
Cook pasta as directed on package; drain. Rinse with cold water; drain. In medium bowl, mix pasta, onions and half of the bacon. In small bowl, mix mayonnaise, cheese, lemon juice, sugar and garlic powder. In 3 1/2-quart salad bowl, layer salad greens, pasta mixture, pea pods, cauliflower, broccoli and bell pepper. Pour mayonnaise mixture evenly over top. Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.
courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440
2 cups uncooked gemelli (twist) pasta (8 ounces)
8 medium green onions, sliced (1/2 cup)
4 slices bacon, crisply cooked and crumbled
1 cup mayonnaise or salad dressing
1/2 cup shredded Swiss cheese (2 ounces)
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon garlic powder
4 cups bite-size pieces salad greens
1 cup snow (Chinese) pea pods, cut in half
1 cup sliced cauliflower florets
1 cup broccoli florets
1 large red bell pepper, finely chopped (1 1/2 cups)
Cook pasta as directed on package; drain. Rinse with cold water; drain. In medium bowl, mix pasta, onions and half of the bacon. In small bowl, mix mayonnaise, cheese, lemon juice, sugar and garlic powder. In 3 1/2-quart salad bowl, layer salad greens, pasta mixture, pea pods, cauliflower, broccoli and bell pepper. Pour mayonnaise mixture evenly over top. Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.
courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440
Monday, May 23, 2005
14. BLT PASTA SALAD
serves eight
salt
1 lb. farfalle (bow-tie) pasta
2 tablespoons olive oil
8 oz. bacon slices, cut into 1-inch pieces
4 cups grape tomatoes, halved lengthwise
1 1/2 cups (3-4 oz.) stemmed, coarsely chopped arugula (substitute: watercress)
1 cup chopped red onion
DRESSING:
1/2 cup regular or reduced-fat (not nonfat) mayonnaise
1 cup grated Parmesan cheese, preferably Parmigiano-Reggiano, divided
1 tablespoon white wine vinegar
coarsely ground black pepper
Bring a large pot of salted water to a boil and add pasta. Cook according to package instructions, until al dente (just tender to the bite), then drain and transfer to a large, shallow nonreactive serving bowl. Toss pasta with olive oil and set aside.
In a large, heavy skillet set over medium heat, fry the bacon until crisp and golden, then drain on paper towels. Add the bacon, tomatoes, arugula, and onion to bowl with pasta and mix well.
TO MAKE THE DRESSING: In a small bowl, whisk together mayonnaise, half of the Parmesan cheese, vinegar, and 1 teaspoon pepper. Add to bowl with pasta and toss well to coat pasta with dressing. Add the remaining Parmesan cheese, and toss well to mix. Taste and season salad with more salt and pepper if needed. (Salad can be prepared 1 hour ahead. Cover with plastic wrap and leave at cool room temperature.)
courtesy of: The Big Book of Backyard Cooking by Betty Rosbottom. San Francisco: Chronicle Books, 2004. (85 Second Street, San Francisco, CA 94105). p. 205
salt
1 lb. farfalle (bow-tie) pasta
2 tablespoons olive oil
8 oz. bacon slices, cut into 1-inch pieces
4 cups grape tomatoes, halved lengthwise
1 1/2 cups (3-4 oz.) stemmed, coarsely chopped arugula (substitute: watercress)
1 cup chopped red onion
DRESSING:
1/2 cup regular or reduced-fat (not nonfat) mayonnaise
1 cup grated Parmesan cheese, preferably Parmigiano-Reggiano, divided
1 tablespoon white wine vinegar
coarsely ground black pepper
Bring a large pot of salted water to a boil and add pasta. Cook according to package instructions, until al dente (just tender to the bite), then drain and transfer to a large, shallow nonreactive serving bowl. Toss pasta with olive oil and set aside.
In a large, heavy skillet set over medium heat, fry the bacon until crisp and golden, then drain on paper towels. Add the bacon, tomatoes, arugula, and onion to bowl with pasta and mix well.
TO MAKE THE DRESSING: In a small bowl, whisk together mayonnaise, half of the Parmesan cheese, vinegar, and 1 teaspoon pepper. Add to bowl with pasta and toss well to coat pasta with dressing. Add the remaining Parmesan cheese, and toss well to mix. Taste and season salad with more salt and pepper if needed. (Salad can be prepared 1 hour ahead. Cover with plastic wrap and leave at cool room temperature.)
courtesy of: The Big Book of Backyard Cooking by Betty Rosbottom. San Francisco: Chronicle Books, 2004. (85 Second Street, San Francisco, CA 94105). p. 205
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