Bacon and Basil Pasta Salad

Perfect for a potluck, picnic or any time you're serving a crowd, this big batch of pasta salad can be prepared in just 25 minutes.


22 servings


1 (16 ounce) package penne pasta
1/2 pound sliced bacon
1 pint grape tomatoes, cut in half
2 medium red or green bell peppers or 1 of each, chopped (2 cups)
4 medium green onions, sliced (1/4 cup)
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
1/2 cup olive oil
1/2 cup chopped fresh basil leaves
1 teaspoon salt
1/2 teaspoon freshly ground pepper


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.

Estimated Time

Preparation Time: 25 minutes
Chill Time: 2 hours

Additional Information

Grape tomatoes are the smaller version of cherry tomatoes and they are just about bite-size. Cherry tomatoes, cut in half or into quarters, can be used instead of grape tomatoes in this salad.

Experiment with the bacon. Try peppered bacon or applewood-smoked bacon for a slight flavor variation. If using peppered bacon, taste the salad before seasoning to taste with pepper.

Nutritional Information

Amount per serving: Calories 160 (Calories from Fat 60), Total Fat 7 g (Saturated Fat 1 g, Trans Fat 0 g), Cholesterol 0 mg; Sodium 270 mg; Total Carbohydrate 19 g (Dietary Fiber 1 g, Sugars 1 g), Protein 4 g; Exchanges: 1 Starch; 1 1/2 Fat; Carbohydrate Choices: 1

Recipe Courtesy Of

Betty Crocker

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