Cook pasta in boiling salted water until al dente. Drain and let cool.
Meanwhile, heat a medium nonstick frying pan over high heat. Saute bacon for 2-3 mins, until crispy. Set aside.
In a large salad bowl, combine pasta, lettuce, tomatoes, bacon and Parmesan. Set aside.
Whisk together all ingredients for dressing. Season to taste then drizzle over pasta salad and toss to combine.
In a bowl, combine the cooked pasta, tomatoes, scallions, and arugula.
In a separate bowl, whisk together the olive oil, mustard, lemon juice and vinegar until well combined and emulsified. Season the dressing to taste with salt and pepper, and toss the pasta and vegetables.
Crumble the crisp bacon and the blue cheese over the salad and toss to combine thoroughly.
o a boil for the pasta. Once at a full rolling
o a boil. Add the pasta, and cook until tender, about
Cook pasta according to package directions, drain, rinse and cool.
Toss the stir-ins with the cooled pasta.
Mix dressing ingredients together in a small dish. Stir well.
Pour dressing over pasta mixture, toss to coat well, cover and chill at least two hours, best if longer.
Just before serving, stir in your crumbled bacon. Toss to coat.
Serve with the 'B' and 'T' with the 'L' and maybe some extra 'T' wedges.
Drain and add pasta to the skillet. Stir pasta thoroughly into bacon
0 seconds. Add broth mixture, pasta, salt and half of the
In large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon, sugar, and Tabasco; stir in cooked pasta, tomato and onions.
Cover and chill for at least an hour.
Just before serving, stir in bacon; serve on beds of lettuce.
Refrigerate leftovers.
o taste. Pour dressing over pasta salad and toss to combine
Basic Pasta Recipe: Start with the flour - measure
Warm olive oil in a 12-inch skillet over medium-low heat. When the oil is warm, add salt, pepper, garlic, basil and oregano; cook 1 minute, stirring.
Add tomatoes, red onion and bacon pieces; cook about 1 1/2 minutes.
Add pasta and toss all together.
Garnish with lettuce leaves if you wish. Otherwise, just enjoy!
Combine mayonnaise, chili sauce, lemon, bouillon and sugar. Add pasta, tomato and onions. Cover and chill. Just before serving, stir in bacon and lettuce. Makes approximately 8 cups.
Cook pasta according to package directions.
edium heat. Add salt and pasta. Bring to boil. Cook for
Cook and drain pasta as directed on passage.
Toss pasta and remaining ingredients.
Serve warm or cold.
Cook fettucine or other type pasta until al dente.
Meanwhile, saute onion in butter till soft in a heavy skillet or cast iron frying pan.
Add smoked salmon, cream and heat gently, stirring together until smooth.
Drain fettucine noodles, add the Salmon sauce, pepper to taste and stir-in gently.
Sprinkle with fresh basil and serve hot.
Serve this pasta recipe with french bread and have parmesan cheese at the table.
Cook pasta according to package directions. Drain tomatoes, reserving some of the oil. Cut tomatoes into julienne strips.
Cook bacon in a large skillet over medium-high heat until crisp. Drain and crumble.
Drain pasta, shake off excess water and place in a large bowl. Add tomatoes and pesto; mix well. Add bacon and Romano and toss well. For a moister consistency, add some of reserved sun-dried tomato oil. Season with black pepper. Serve immediately.
For the Chipotle Mayo: Combine ingredients in small mixing bowl; set aside.
For the BLT: Lightly toast sourdough bread slices.
Spread Chipotle Mayo over both slices of bread. Layer lettuce, then tomato slices (2 per sandwich) and finally bacon slices on top of bread. Place remaining slice of sourdough on top to complete the sandwich. Repeat for second sandwich.
Drain; reserve 1/3 cup pasta water.
Heat oil in
Cook pasta for 12 minutes; then drain. (