BTP Pasta Salad

Tamara Bonneru


I just love pasta. My favorite form is a cold pasta salad and this recipe has such a delightful flavor that I just had to post it. It has a very mild spice and the whole thing simply bursts with intense flavor in every bite. It's versatile enough that you could throw in some grilled chicken or steak too for even more flavor and a bit of protein. I came up with this a couple of weeks ago and my husband has asked me to make it twice since then and we're still not tired of it. I hope you enjoy it as much as we are.

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30 Min


15 Min


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Notes from the Test Kitchen:
I loved the combination of bacon and pepperoni in this pasta salad recipe. The dressing mix is so delicious. I wondered if there would be enough dressing for the mix and was pleasantly surprised that it was just right. The lemon juice and sugar, along with red pepper, add a subtly distinctive in the flavor. Very yummy!


1 c
Best Foods mayo (it makes a difference in your flavor)
2 Tbsp
lemon juice
2 tsp
1 Tbsp
basil (fresh is best but dried works well too)
1 tsp
crushed red chili peppers
1 Tbsp
chicken bouillon cube (ground up)
10-12 slice
bacon, cooked and chopped
4 stalk(s)
green onions, sliced
4 oz
pepperoni slices, cut in halves and quarters
2 oz
Parmesan cheese
roma tomato, sliced into pieces
1 pkg
bow tie or rotini pasta, cooked, drained and rinsed in cold water
1 can(s)
artichoke hearts (optional)
chopped parsley

Directions Step-By-Step

Combine mayo, lemon juice, sugar, bouillon, parsley, basil and crushed red pepper in small bowl. Set aside.
In large bowl combine bacon, green onions, pepperoni slices, parmesan cheese, tomato and cooled pasta and artichoke hearts. Stir in the mayo sauce mixture until well mixed. Cover and refrigerate at least an hour to let seasonings and pasta mixture blend before serving.

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Collection: Summer Recipes
Other Tag: Quick & Easy