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It's substantial enough to be a main dish, yet still light enough to qualify as warm weather fare.

Lori Longbotham

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Recipe Summary

Yield:
12 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta in a large pot of boiling, salted water, according to package directions. Drain completely and place in a large bowl. Stir in the olive oil, vinegar. salt, and pepper; let stand for 15 minutes or until mixture reaches room temperature. (Can be prepared to this point up to a day ahead, once cool, cover and refrigerate to store.)

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  • Cook the bacon in a 10-inch skillet over medium heat, stirring frequently, until crisp. Drain on paper towels.

  • Stir the bacon, red and yellow tomatoes, parsley, and basil into the pasta mixture. Just before serving, adjust seasonings to taste.

  • To Serve: Line a deep serving dish with the shredded lettuce, top with the pasta salad, and serve at room temperature.

  • How kids can help: Mix all ingredients and assemble the salad.

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