Recently I visited Fresh Market, a high-end grocery store. They are known for their fresh products, including a delicious deli.
I purchased a small cup of their bacon & tomato pasta salad and liked it. However, I found it needed a few tweaks, so below is my version of their pasta salad.
The tweaks: Store-bought salads are mostly pasta (because it’s cheaper and goes farther). I prefer to increase the other ingredients to reduce bad carbs, increase good cards and increase protein. I also added a couple of ingredients that bring natural sweetness (peas) and a warm, nutty flavor (pine nuts) to this light dish. I also substituted white wine vinegar for balsamic vinegar because it gives just an extra spark of fruity bite that regular wine vinegar doesn’t offer.
We rarely use mayonnaise in our home and most times the jar expires before we can finish it. But, inching closer to summer, sometimes mayo adds a creamy texture to pasta salads that oils simply can’t do.
This dish is served up just in time for Easter brunch, a lazy Saturday (as in our family’s case today :)), lunchboxes for work or school, parties, or a savory snack. Enjoy!
Bacon & Tomato Pasta Salad
1# boxed pasta; cooked al dente, drained (any kind will work, we had rigatoni on hand)
2 pkgs thick-cut bacon; cooked & chopped
2c green onions; chopped (1 bunch)
1 1/2c celery (approx 4 stalks); chopped
2 pints grape tomatoes; cut in halves
1c pine nuts
2c frozen peas (use them straight out of the freezer)
1T + 1t white balsamic vinegar
3/4c – 1c mayo (for this recipe I used Duke’s regular mayo); measure to preference
Bake bacon in oven at 375 for about 30-45 minutes until done.
While bacon is baking, boil pasta (add salt to pot) for 12-14 minutes.
While both of those are rockin’ & rollin’ prepare remaining ingredients and put them in a large bowl.
Add cooked bacon.
While pasta is still slightly warm, mix into bowl.
Store in fridge. That’s it! 🙂