11 June, 2016

Fusilli Salad with Bacon and Cheese | The Pasta Salad Cookbook

Fusilli Salad with Bacon and Cheese ingredients
Makes 6 servings 
1/2 cup olive oil
4 Tbsp red wine vinegar
2 tsp raspberry vinegar
Kosher salt, to taste
Freshly-grated pepper, to taste

12-oz fusilli
1 cup freshly-grated Parmesan cheese
8-oz bacon, crisply cooked and crumbled
1/4 cup finely chopped fresh herbs (see Notes below)

Fusilli Salad with Bacon and Cheese Directions
Get ready
Assemble ingredients and equipment.

Prepare the Dressing
In a small bowl, whisk together the olive oil, vinegars, salt and pepper. Set aside.

Cook pasta
Following package directions, cook pasta al dente. Then, drain, rinse under cold water and drain again.

Assemble salad
Toss pasta, Parmesan cheese, fresh herbs and most of the Dressing. Let sit at room temperature for about thirty (30) minutes for the flavors to blend.

Just before serving, toss the pasta again with the bacon and the remaining Dressing. Taste and adjust seasoning. Serve.

Toss pasta, Parmesan cheese, bacon and fresh herbs

Fusilli Salad with Bacon and Cheese Notes
  • If available, use Tarragon Wine Vinegar.

  • For fresh herbs, select parsley, or a combination of parsley, chives, basil, tarragon.

  • July 4, 2000 lake.

  • Recipe from Nina Graybill and Macine Rapoprt. The Pasta Salad Book (Washington, DC: Farragut Publishing Company, 1984), 114.

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