Pasta: Salad the Sequel

Yeah, I know, I made a salad last week.  But really, watermelon salad and pasta salad can hardly be considered part of the same category.  Besides, during these hot summer months, what sounds better than some kind of cool salad?  They’re simple, refreshing, and delicious. 

There are a million and one ways to make a pasta salad.  Here’s what you’ll need for the one I threw together today:

1 pound pasta (uncooked)
¼ pound cheese
1 bell pepper
1 cup grape tomatoes
¾ - 1 pound bacon (uncooked)
¾ cups mayo
¼ cup mustard
3 Tablespoons vinegar
½ teaspoon salt
½ teaspoon pepper
1 Tablespoon sugar
¼ cup chives

Oops.  Somehow I forgot to include bacon in my picture.

In spite of my repeated trips to Home Goods, Target, and Kohl’s, and my many deliveries from Amazon, I still haven’t managed to procure a sheet pan.  Yes, I really did get rid of everything when I moved.  So although the real thing is a gazillion times better, if you happen to be in a predicament like me, or it’s just too hot to turn on the oven (I refuse to go back to cooking bacon on the stove) go ahead and use the precooked stuff.  Just make sure to crisp it up in the microwave first. 

The first thing we need to do is get the dressing made and out of the way.  In a small bowl combine the mayo, mustard, vinegar, salt, pepper, and sugar. 

Chop your chives.

Then throw them into the bowl, whisk everything together and pop it into the fridge. 

Cook your pasta according to the package directions, then drain it and rinse with cold water. 

While the pasta is cooking, feel free to work on your chopping.  Just don’t forget to stir from time to time.

Any color bell pepper will be fine.  I chose green because they looked the best.  Dice it up into fairly small pieces.  If you cut strips and line them up, it makes the process quick and easy. 

Halve your tomatoes, or quarter them if they’re really big.  If you can get your hands on a variety of different colors of the little guys, they’re fun and fabulous in something like this.  (Whoa!  That was a little too Rachael Ray like for my comfort.)

I used an extra sharp cheddar.  I love the texture of cheddar, and the tang of one that’s been really aged… Yum! 

Dice it up, followed by the bacon and throw them all in a bowl with your (now cold) pasta. 

Pour on your dressing and stir gently until everything is evenly distributed and coated. 

I like to just load up a bowl and eat it as a meal, but it’s also a fabulous side to whatever you’re grilling this weekend. 

Do you have a favorite pasta salad?

Comments

[Seeley deBorn]

I love a mediterranean style one: black olives, capers, artichoke hearts, sundried tomatoes, feta, and pesto in the dressing! And a bit of lemon juice to brighten it up.