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Prep Time25min
Total2hr25min
Servings22
Ingredients11
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Ingredients
1
package (16 oz) penne pasta
1/2
lb 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
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Instructions
Step
1
Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
Step
2
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.
Step
3
In large bowl, mix pasta, tomatoes, bell peppers and onions.
Step
4
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.
Step
5
Just before serving, sprinkle bacon over salad and toss to combine.
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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.
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