Ingredients
1
package (16 oz) penne pasta
1/2
lb sliced bacon
1
pint grape tomatoes, cut in half
2
medium red or green bell peppers or 1 of each, chopped (2 cups)
4
medium green onions, sliced (1/4 cup)
1/3
cup red wine vinegar
1
tablespoon Dijon mustard
1/2
cup olive oil
1/2
cup chopped fresh basil leaves
1
teaspoon salt
1/2
teaspoon freshly ground pepper
Preparation
Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
Meanwhile, in 10-inch nonstick skillet, cook bacon over medium heat 5 to 8 minutes until crisp; drain on paper towels. Crumble bacon; refrigerate until serving time.
In large bowl, mix pasta, tomatoes, bell peppers and onions.
In small bowl, beat vinegar and mustard with whisk. Add oil; beat with whisk until blended. Stir in basil, salt and pepper. Pour over pasta mixture and toss to combine. Cover; refrigerate 2 hours or until chilled.
Just before serving, sprinkle bacon over salad and toss to combine.
