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Vegetable-Bacon Noodle Toss

Prep time 20 mins
Cook time 20 mins
Yield Makes 4 to 6 servings
For a vegetarian version of this dish, omit the bacon, and sauté the chopped onion in 2 tsp. olive oil.


  • 1/2 (16-oz.) package uncooked wide egg noodles
  • 4 bacon slices
  • 1/2 small onion, chopped
  • 2 yellow squash, cut in half lengthwise and sliced
  • 1 zucchini, cut in half lengthwise and sliced
  • 2 medium tomatoes, seeded and chopped
  • 1/2 cup light balsamic vinaigrette
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Garnish: flat-leaf parsley sprig

How to Make It

  1. Prepare egg noodles according to package directions; drain noodles, and keep warm.

  2. Cook bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon, and drain on paper towels, reserving 2 tsp. drippings in a small bowl. Discard remaining drippings. Wipe skillet clean with a paper towel. Crumble bacon.

  3. Sauté chopped onion in hot reserved drippings over medium-high heat 5 minutes or until tender. Add squash, zucchini, and tomatoes; sauté 6 minutes or until squash and zucchini are crisp-tender. Add egg noodles, bacon, vinaigrette, and next 3 ingredients, stirring until well blended. Cook, stirring constantly, until thoroughly heated. Serve immediately. Garnish, if desired.

  4. Note: For testing purposes only, we used Newman's Own Light Balsamic Vinaigrette.