Sunday, July 1, 2018

Pasta and Bacon Salad

I recently brought this wonderful summer salad to a neighborhood barbecue, our first since moving to our new home. The salad fit in well with lots of other delicious dishes. Lots of good cooks here!

No ordinary pasta salad, this. Creamy and delicious, it can be made ahead, and leftovers—if there are any—last a good while. Serve as a side dish or a main course salad. Ingredient amounts aren't critical, so feel free to adjust them to your taste.

½-¾ lb. bacon slices
12 oz. elbow macaroni, fusilli, or other bite-sized pasta
2 cups mayonnaise
½ cup (or more) buttermilk
2 Tbs. fresh lemon juice
2 Tbs. Dijon mustard
1 Tbs. sugar
1 10-16 oz. bag of frozen peas, rinsed and drained
Salt and freshly ground white pepper to taste

1. Cook bacon in large skillet over medium heat or in microwave until crisp, turning occasionally. Transfer to paper towels and cool. Coarsely chop bacon.

2. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water and drain well.

3. Make dressing by whisking the mayonnaise, ½ cup of buttermilk, lemon juice, mustard, and sugar in a large bowl. Season to taste with salt and pepper.

4. Fold pasta, peas, and bacon into dressing and serve. (Can be made 1 day ahead. Cover and chill. Toss with more buttermilk if dry. Let stand 1 hour before continuing.)