Real Recipes From Real Home Cooks ®

btp pasta salad

(3 ratings)
Blue Ribbon Recipe by
Tamara Bonneru
Prineville, OR

I just love pasta. My favorite form is a cold pasta salad. 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. We're still not tired of it. I hope you enjoy it as much as we do.

Blue Ribbon Recipe

A delicious pasta salad for any summer cookout. We love the smoky flavor of the bacon. The dressing is fantastic. We wondered if there would be enough dressing to coat the pasta and were pleasantly surprised that there was just enough. It's not overly sauced. Lemon juice and sugar, along with red pepper, add a subtly distinctive flavor. Very yummy!

— The Test Kitchen @kitchencrew
(3 ratings)
yield serving(s)
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For btp pasta salad

  • 1 c
    Best Foods/Hellmann's 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
  • 1
    chicken bouillon cube (ground up)
  • 10-12 slice
    bacon, cooked and chopped
  • 4 stalk
    green onions, sliced
  • 4 oz
    pepperoni slices, cut in halves and quarters
  • 2 oz
    Parmesan cheese
  • 1
    Roma tomato, sliced into pieces
  • 1 pkg
    bow tie or rotini pasta, cooked, drained and rinsed in cold water
  • 1 can
    artichoke hearts (optional)
  • chopped parsley

How To Make btp pasta salad

  • Draining cooked pasta.
    Cook pasta based on package directions. Once cooked, drain and rinse in cold water. Set aside.
  • Mayo, lemon juice, sugar, bouillon, parsley, basil, and crushed red pepper in a small bowl.
    Combine mayo, lemon juice, sugar, bouillon, parsley, basil, and crushed red pepper in a small bowl. Set aside.
  • Bacon, green onions, pepperoni, Parmesan cheese, tomato, pasta, and artichoke hearts in a bowl.
    In a large bowl combine bacon, green onions, pepperoni slices, Parmesan cheese, tomato, cooled pasta, and artichoke hearts.
  • Mayo mixture combined with the pasta and other ingredients.
    Stir in the mayo sauce mixture until well mixed. Cover and refrigerate for at least an hour to let seasonings and pasta mixture blend before serving.