I created this recipe using Gluten free pasta, Organic and uncured bacon which is nitrate and nitrite free. My mother-in-law is Gluten intolerant and I can not have food processed using nitrites and nitrates. This is a tasty salad that is very satisfying, I actually had it for lunch today. It is easy to make, and is very versatile. You may use whatever vegetables you happen to have on hand. It may also be adapted by adding grilled chicken breast or shrimp or any other protein you would like. I have made it several different ways but will share the recipe I made for lunch today. Enjoy!
Cook pasta according to package directions; drain, and rinse under cold running water to stop the cooking. Drain thoroughly. Lightly drizzle with etra virgin olive oil and set aside to finish cooling.
While pasta is boiling cook the bacon until crispy. Drain on papper toweling and set aside.
In a large bowl combine mayonaise, redwine vinegar, salt, pepper, garlic powder, creole seasoning crushed dill seed, mint leaves and tarragon. Mix ingredients together thouroughly.
Stir in prepared vegetables carefully coating with the mayonaise mixture, add the pasta and crumbled bacon and gently stir thoroughly mixing all of the ingredients together. Taste and adjust seasoning as necessary.
Line serving bowls with leafy green lettuce leaves. Serve pasta salad over lettuce and garnish with a sprig of fresh mint.