“every summer has its own story”
This pasta salad is the most requested food at our annual 4th of July party. In fact, my family starts asking me to make this in the beginning of summer. The combination of bacon, cherry tomatoes and the dressing makes it so good you want seconds. It’s been said that anything with bacon tastes better. It’s one of the only foods that I never have left over. This recipe is perfect as is so I didn’t change anything, I only doubled it. (This is the original recipe, it’s not doubled).
- 1 pound of your favorite pasta
- 8 ounces of cherry tomatoes
- 8 slices of thick bacon cooked and chopped
- 2 cups of baby arugula
- 1 cup of mayonnaise
- 1 tablespoon of sugar
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of fresh basil, chopped
- 1/2 teaspoon of salt, pepper, and garlic powder
I prepare the dressing before I do anything else and I put in fridge until I need it. I whisk together the mayonnaise, sugar, apple cider vinegar, basil, and seasoning, and set aside.
While the pasta is boiling I cook the bacon and cut the tomatoes in half. When the bacon is done I chop it. Next, I put the cooked pasta in a bowl and top with the bacon, tomatoes and arugula, than I pour the dressing over it. Mix well, put in refrigerator for at least one hour.