Hot Bacon And Pasta Salad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente, 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 and garlic powder. Stir in milk until smooth. Add bacon, tomato, black olives and cheese and toss to coat with dressing. Season with salt and pepper to taste.
• Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Steps:

• Cook macaroni according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. In the same skillet, saute mushrooms in drippings until tender; remove with a slotted spoon. Add the sugar, flour, salt and pepper to the skillet; gradually stir in vinegar until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened., Drain macaroni. In a large bowl, combine the macaroni, onion and celery. Drizzle with vinegar mixture. Add mushrooms and bacon; toss to coat. Garnish with radishes and parsley.

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.

Steps:

• Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
• Meanwhile, in 10-inch nonstick skillet, cook bacon and onion, stirring occasionally, until bacon is crisp. Transfer bacon and onion to large bowl with slotted spoon, reserving bacon drippings. Stir Seasoning mix from packet, vinegar, brown sugar, oil and mustard into drippings.
• In large bowl, toss bacon and onion mixture, spinach, pear and dressing until mixed; stir in cooked pasta. Sprinkle cheese over top of salad. Serve warm.

Steps:

• For the vinaigrette:
• Mix all the ingredients together in a small bowl and set aside.
• Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
• Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
• Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.

Steps:

• Bring a large pan of water to the boil. Cook the orzo following pack instructions, drain and set aside. Meanwhile, heat the oil in a frying pan and fry the bacon for 4-5 mins until crispy. Stir in the tomatoes and cook for a couple mins more. Stir in the orzo, pesto and avocado, and heat for 2 mins more.
• Spoon onto a serving plate, then scatter with rocket leaves and Grana Padano.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.
• In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.

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.

Steps:

• Shell the peas.
• One quart of peas in the pod should yield about two cups of peas.
• Cook the pasta in plenty of boiling water until it is al dente.
• Steam or boil the peas until tender.
• When each of these is done, plunge them into cold water to stop them cooking and to cool them.
• Meanwhile, chop the bacon into 1" pieces and fry it until crispy.
• Drain it well and allow it to cool.
• Wash and chop the celery finely.
• Add the bacon and celery to the cold drained pasta and peas.
• Mix the celery seed, pepper, cumin and mint into the mayonnaise and stir it into the salad.
• Refrigerate the salad for 20 minutes to an hour to allow the flavours to blend before serving.
• Serve garnished with a wedge of lemon, to be squeezed over if you like your salad a little tarter.