Ingredients for 2 Tomato Pasta Salad
- 1 pound pasta
- 4 slices bacon
- 1 red bell pepper
- 1/2 cup sun-dried tomatoes
- 5 tablespoons olive oil
- 1 cup shredded mozzarella cheese
- Pine Nuts
- Fresh Oregano
- Chives
- 2 cups chopped fresh tomatoes
- White Vinegar
- Sugar
- Balsamic Vinegar
- Garlic
- 1 tablespoon Dijon mustard
- 1/2 cup chopped walnuts
- 1/4 cup chopped fresh basil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- salt to taste
- pepper to taste
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How to Make 2 Tomato Pasta Salad
- Cook 1 pound pasta according to package directions until al dente. Drain well and rinse under cold water to stop the cooking process and cool quickly.
- While pasta cooks, prepare the vegetables: Cut 4 slices bacon into 1/2-inch pieces. Dice 1 red bell pepper and 1/2 cup sun-dried tomatoes into thin strips.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, reserving bacon grease in the pan.
- Add the bell pepper and sun-dried tomatoes to the skillet with the bacon grease. Sauté until peppers are softened, about 5-7 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine the cooked and cooled pasta, pepper mixture, crispy bacon, 1 cup shredded mozzarella cheese, 1/2 cup chopped walnuts, 1/4 cup chopped fresh basil, and 2 cups chopped fresh tomatoes.
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon dried oregano, salt, and pepper to taste.
- Pour dressing over the pasta salad and toss gently to combine. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Garnish with extra basil before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
41g
Fat
34g
Carbs
20g
