- Dish type
- Pasta salad
Bacon, green peppers, tomatoes and olives are mixed with spaghetti to make this pasta salad. So easy but has lots of flavour!
105 people made this
IngredientsMakes: 1 large salad
- 1 pound spaghetti, broken into pieces
- 10 slices bacon
- 2 sticks celery, chopped
- 1 large onion, diced
- 1 green pepper, chopped
- 40g pitted black olives, sliced
- 2 tomatoes, chopped
- 1 or 2 tablespooons savoury seasoning, or mixed herbs
- 1 bottle vinaigrette dressing, such as balsamic
- 40g grated Parmesan cheese
MethodPrep:45min ›Cook:15min ›Ready in:1hr
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
- While the pasta is cooking, grill the bacon until crispy and cooked; chop and set aside.
- In a large bowl combine spaghetti, bacon, celery, onion, pepper, olives, tomatoes, seasoning, salad dressing and grated cheese. Toss to coat. Chill in the fridge until you're ready to serve.
Reviews & ratingsAverage global rating:(109)
Reviews in English (92)
I previously reviewed this recipe and I am back to add that I recently used Bacon Bits in this salad and they work great.They soften up almost immediately and give a nice flavor and texture.Also,you have to use the McCormick Supreme Salad Seasoning.It took me a while to find it but it is right with all the other spices at the grocery store.That is definately what makes this salad better than any other I have tried.-18 Jul 2006
This is a great recipe! I made this last night and it was hit. The only thing I will do differently next time is to use a different type of pasta such as bowtie or penne. Even broken up, the spaghetti is a little hard to handle with fork when eating.-13 Dec 2001
We really love this recipe and have made it numerous times. Since I haven't changed anything in the last three batches, I'll share our modifications:1. We use Rotini instead of spaghetti and specifically Barilla Plus Rotini. Really adds to the protein and fiber and is much easier for us to eat.2.We also use Light Zesty Italian dressing to eliminate 2/3 of the calories from the salad dressing.3. We use real crumbled bacon rather than frying it ourselves. I use 1 cup. (When my wife makes the recipe she uses pepperoni...I almost always volunteer to make it)4. Finally, I use three tomatoes rather than two.We hope you find these modifications useful in your enjoyment of this wonderful pasta salad.-25 Aug 2008
Cheesy Bacon Ranch Pasta Salad Recipe
A pasta salad is so simple to whip up for any family get together or for a work party.
And you will be sure to get compliments with this cheesy bacon pasta salad anywhere you bring it.
This is also the type of salad I never have to force my kids to eat, so sometimes I will even sneak in some extra veggies too!
You could always add in some raw broccoli or carrots to add an extra crunch.
If you want a few more pasta salad recipes to make this summer, you won’t want to miss our Best Creamy Pasta Salad recipe , Cowboy Pasta Salad , or our amazing Roasted Veggie Pasta Salad recipe.
1. Bring a large pot of water to a boil and salt generously. Cook the pasta according to the packet directions.
2. While the pasta is cooking, heat a large frying pan over medium heat and add half the butter and bacon and fry until the bacon is crisp. Add the remaining butter and red onion and fry for a further minute or two until the onions have just softened. Add the vinegar and mustard and stir to combine. Add the pasta to the pan with a little pasta water and toss to combine. Add the parsley and plenty of freshly ground black pepper and toss together.
3. Fry the eggs in a little butter and serve on top of the pasta, finishing with a light sprinkling of parmesan cheese.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.
To begin making the Bacon Spaghetti Aglio Olio Pasta Recipe, boil the spaghetti pasta first. Heat a sauce pan with enough water and allow it to come to a brisk boil. Once the water starts to boil, add your spaghetti pasta, and 1/4 teaspoon salt.
Boil the pasta until it is al dente that is just cooked. When the pasta is cooked, strain the water and run it under cold tap water - this will stop the cooking process and the spaghetti pasta will remain firm.
Drizzle some olive oil over the spaghetti pasta and toss well. Keep the pasta aside.
Heat a sauce pan and add the chopped bacon strips and cook until the bacon has become crisp. Once done take them out, leaving the excess fat in the pan. You can discard the fat or use the same fat instead of olive oil to make your Aglio Olio pasta..
Drizzle about 2 tablespoon of olive oil into the same pan, add garlic and sauté until it is lightly brown.
Add in red chilli flakes, dried herbs and stir for a few seconds. Stir in the cooked pasta and toss well.
Once the spaghetti pasta is well combined with the herbs, stir in the crispy bacon strips and toss well. Sprinkle salt and check if the seasonings are perfect. Adjust the salt and seasoning according to your taste.
Once done, turn off the heat.
Transfer the Bacon Spaghetti Aglio Olio Pasta onto a serving plate and grate some parmesan cheese on top top. Garnish with chopped parsley and serve.
Serve the Bacon Spaghetti Aglio Olio Pasta Recipe along with Herbed Dinner Rolls Recipe and Cream of Celery Soup for a delicious Italian Dinner at home with friends and family.
1.Cook pasta according to package directions. Drain in a colander, reserving 1/2 cup pasta water.
2.Return hot, empty pan to low heat. Add butter to the pan and allow to melt. Add onion and garlic and cook, stirring frequently, until onion is tender. Add Canadian bacon and cook, stirring frequently, until Canadian bacon is lightly browned. Season with salt and pepper. Stir in cooked pasta.
3.Whisk together milk and egg yolks. Add milk-egg mixture to pasta and cook, stirring frequently, over low heat 1 minute. Stir in reserved pasta water and shredded Parmesan cheese. Cook, stirring frequently, for 1 to 2 minutes or until hot and cheese has melted.
4.Option: Add 1 cup frozen broccoli florets or 1/2 cup frozen peas to pasta water during the last 3 minutes of cooking. Proceed as recipe directs.
Three Reasons You&rsquoll Love Instant Pot Creamy Bacon Pasta
- It is a crowd pleasing, family friendly recipe that requires a few everyday pantry ingredients.
- This is a truly legit dump-and-start recipe that will be ready to serve in just minutes. You&rsquoll exert more effort eating it than you do cooking it.
- Because BACON. It is impossible to eat bacon and not smile. Go on, I dare you to try!
The Spruce / Diana Rattray
This chicken, spinach, and pasta salad is tossed with a flavorful mayonnaise and lemon juice dressing. This is a great main dish salad for hot summer days, or take it along to a potluck or big family cookout. Use cooked leftover chicken or a rotisserie chicken for this tasty salad recipe.
16 ounces vermicelli or spaghetti pasta
1 bottle (16 ounce size) Italian salad dressing
1 large red onion, chopped
2 tomatoes, diced
1 large cucumber, diced
1 can ripe or green olives, optional
1 jar (2.75 ounce size) "McCormicks" brand "Salad Supreme" salad seasoning
Cook pasta according to directions, drain, rinse well with cold water until cool, make sure to drain well. Put pasta into large bowl. Immediately add the remaining ingredients and mix well to avoid pasta from sticking together.
Creamy Mushroom and Bacon Pasta
Vegetables & Mushrooms
- Portobello mushrooms
- Oyster mushrooms
- Chanterelle mushrooms
- Enoki mushrooms
Do you have any other good idea? Please share in the comments below!
the growing Japanese influence on San Francisco food (It’s an interesting article to read if you have time). In the article, the editor Michael Bauer mentioned that chef David Kinch at Manresa said, “the best French and Italian restaurants in the world outside of France and Italy are in Japan. It is that amazing.” My neighborhood Italian restaurants in Yokohama serve superb Italian food compared to the local Italian restaurants here in my neighborhood in the US.
When you’re in Japan and got tired of eating Japanese food, try an Italian restaurant and you might be pleasantly surprised!
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- 6 ounces thick-cut bacon, cut into 1/2-inch pieces
- 1 1/4 pounds brussels sprouts, thinly sliced (8 cups)
- Kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 3/4 pound spaghetti
- 4 cloves garlic, very thinly sliced
- 1/2 cup grated Parmesan, plus more for serving
Cook bacon in a large straight-sided skillet over medium-high until browned, 8 to 10 minutes. Transfer to a paper towel-lined plate remove all but 1 tablespoon fat from skillet.
Add half of sprouts and cook, tossing occasionally, until tender and browned, about 7 minutes season with salt and pepper. Transfer to plate with bacon. (If skillet is getting dark, add 1 to 2 tablespoons water and scrape up browned bits from bottom, leaving them in skillet.) Add 1 tablespoon oil repeat with remaining sprouts. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 2 minutes less than package instructions. Drain, reserving 1 1/4 cups pasta water.
Add remaining 2 tablespoons oil and garlic to skillet and cook over low, stirring, until just beginning to brown, about 2 minutes. Add pasta, reserved pasta water, and cheese stir to coat, 2 minutes. Serve immediately, topped with bacon, brussels sprouts, and more cheese.