Wednesday, March 28, 2012

Bringing home the bacon

This bacon and Swiss pasta salad is an easy and yummy side dish. It would be great for a barbecue. The ingredients are simple but flavorful, and you could always adjust them to your preference. I got the recipe from my lovely friend Kylie.


16 oz. spiral pasta, cooked
8 oz. shredded Swiss cheese
12 to 16 oz. bacon, well cooked then crumbled
5 green onions, white and green parts, thinly sliced


2 c. mayonnaise*
4 Tbsp. red wine vinegar
1/2 c. sugar

Make salad and dressing separately, then combine in large bowl. Refrigerate at least an hour. I recommend reserving some of the dressing to stir in immediately before serving. The pasta soaks up the dressing during refrigeration, so the last-minute addition will preserve the creaminess.

*I used Kraft's olive oil mayo to cut down on fat.

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