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Creamy Pasta Salad with Crispy Bacon and Fresh Herbs Recipe

Creamy Pasta Salad with Crispy Bacon and Fresh Herbs

Welcome to your new favorite dish: Creamy Pasta Salad with Crispy Bacon and Fresh Herbs. This delightful recipe is perfect for any occasion, whether you're hosting a backyard barbecue, enjoying a picnic in the park, or just looking for a tasty side dish to accompany your weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta Salad
  • 8 oz pasta e.g., rotini or fusilli
  • 6 slices bacon
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion finely chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • Salt and pepper to taste
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh basil chopped

Equipment

  • Large Pot
  • Skillet
  • Colander
  • Large Mixing Bowl
  • Whisk
  • Knife
  • Cutting Board
  • Measuring Cups
  • Measuring spoons

Method
 

  1. Step 1: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water to cool it down. Set aside.
  2. Step 2: In a skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Remove the bacon and let it drain on paper towels. Once cooled, crumble it into small pieces.
  3. Step 3: While the bacon is cooking, chop the cherry tomatoes, cucumber, and red onion.
  4. Step 4: In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, diced cucumber, finely chopped red onion, and crumbled bacon. Mix gently to avoid breaking the pasta.
  5. Step 5: In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
  6. Step 6: Pour the dressing over the pasta mixture and toss gently to coat evenly.
  7. Step 7: Gently fold in the chopped parsley and basil.
  8. Step 8: Cover the salad and refrigerate for at least 30 minutes before serving to let the flavors meld.

Notes

The salad can last in the refrigerator for 3-4 days when stored in an airtight container. For best taste, consume within the first couple of days.