Pasta salads are a hit in our house. My husband just loves them! So I try to mix it up and do different flavor combos in our salads. This is a really tasty bacon bowtie pasta salad recipe, and it has tomatoes and onions in it! His all time favorite is the Italian Pasta Salad, it is my go to salad. This salad has a whole new flavor combo to please your palate!
This bacon bowtie pasta salad has a nice crunch of bacon, tomatoes and a tangy sauce! I like to serve this with some garlic bread, it really pairs nicely I think. We love bacon in our house, so if a recipe has bacon it will most likely be eaten.
If you are interested, here are classic white bowls, that can be used to serve the salad, similar to these! They are fun, and I love the crisp white of them, it really just makes the pasta salad pop! It lets the pasta be the star, and that is what I love! The napkins I have pictured above are very similar, if you are interested in them as well!
Bacon Bowtie Pasta Salad Recipe
1 16-ounce box bowtie pasta
1 16-ounce package of bacon
1 large tomato, diced (appx. one cup)
2 green onions, finely sliced
1 cup mayonnaise
1 teaspoon milk
1 tablespoon red wine vinegar
salt and pepper to taste
Cook pasta according to package directions, rinse in cool water and drain well. Set aside.
Chop the bacon in small pieces and brown it in a large skillet. When the bacon is crisp, drain on paper towels and allow to cool.
In a large bowl, combine the pasta, bacon, tomatoes, mayonnaise, green onion, vinegar, and milk. Mix thoroughly to combine. Reserve a few of the green onions for garnish, if desired.
Taste and add salt and pepper to taste. At this point you can also add more mayonnaise and/or vinegar to your liking.
Serve immediately or cover and allow to chill in the refrigerator.
As it sits in the refrigerator, it may absorb some of the dressing, so you may need to add more mayonnaise and/or vinegar before serving.
Bacon Bowtie Pasta Salad – Great for PotLucks!
This recipe really is pretty easy to whip up, I love the ease of it. The vinegar and mayo dressing has a nice tangy flavor to it, which is paired nicely with tomatoes and bacon. Plus you can never go wrong with bowtie pasta, it is so pretty and really adds a fun style to salads. If you don’t like green onions you can always leave them out, that is no problem. The green just adds a pretty garnish look.
- 1 pound boneless chicken breast
- 2 cloves of garlic, minced
- ¼ teaspoon of ground ginger ginger
- ¼ cup chicken broth (we used low-sodium)
- ? cup of low sodium soy sauce (or used Liquid Aminos as a gluten-free alternative)
- ½ teaspoon of brown sugar
- 3 tablespoons of honey (can also use brown sugar)
- 1 tablespoon apple cider vinegar
- 3 tablespoons ketchup
- ¼ teaspoon of sesame oil
- ¼ teaspoon of black pepper
- sea salt to taste (optional)
- 1 cup pineapple chunks (fresh or canned - we used fresh)
- 2 bell peppers, cut into 1" pieces – we used one red and one green
- 3 tablespoons of cool water
- 2-3 tablespoons of cornstarch
- Spray inside of slow cooker with non-stick coating spray.
- Place chicken inside the slow cooker. ( You can also used frozen chicken breasts)
- In a medium bowl whisk together chicken broth, soy sauce, dark soy sauce, honey, vinegar, tomato paste, sesame oil, garlic, ginger and black pepper. Pour sauce over chicken and push chicken down making sure chicken is covered with sauce.
- Cover slow cooker with lid and cook chicken on low heat for 5-7 hours or high heat for 2-3 hours.
- Tear or shred chicken with two forks into chunks if you are using whole chicken breasts.
- In a small bowl, whisk together the cornstarch and water to make a thickener. Pour in to slow cooker and whisk gently with chicken mixture. Gently fold in pineapple chunks and bell pepper.
- Cook mixture on high for an additional 20 minutes until sauce thickens and the pineapples and bell peppers are slightly tender.
- Season to taste with salt if desired.
- Sprinkle with toasted sesame seeds and green onions if desired
- Serve immediately over brown rice.