Bacon and Basil Pasta Salad

Perfect for a potluck, picnic or any time you're serving a crowd, this big batch of pasta salad can be prepared in just 25 minutes. ...MORE + LESS -

1 package (16 oz/454 g) penne pasta

1/2 lb (250 g) sliced bacon

1 pint grape tomatoes, cut in half

2 medium red or green bell peppers or 1 of each, chopped (2 cups/500 mL)

4 medium green onions, sliced (1/4 cup/50 mL)

1/3 cup (75 mL) red wine vinegar

1 tbsp (15 mL) Dijon mustard

1/2 cup (125 mL) olive oil

1/2 cup (125 mL) chopped fresh basil leaves

1 tsp (5 mL) salt

1/2 tsp (2 mL) freshly ground pepper

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1

Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
2

Meanwhile, in 10-inch nonstick skillet, cook bacon over medium heat 5 to 8 minutes until crisp; drain on paper towels. Crumble bacon; refrigerate until serving time.
3

In large bowl, mix pasta, tomatoes, bell peppers and onions.
4

In small bowl, beat vinegar and mustard with whisk. Add oil; beat with whisk until blended. Stir in basil, salt and pepper. Pour over pasta mixture and toss to combine. Cover; refrigerate 2 hours or until chilled.
5

Just before serving, sprinkle bacon over salad and toss to combine.

Tip: Grape tomatoes are the smaller version of cherry tomatoes and they are just about bite-size. Cherry tomatoes, cut in half or into quarters, can be used instead of grape tomatoes in this salad.