Summer pasta, bacon and vegetable salad

pastasaladThe humidity finally slid out of Michigan, leaving wonderfully warm, yet relaxing weather. Despite the pumpkin seasoning and haunted houses appearing in retailers, it’s still the summer season so I’m still enjoying all things summertime! This means that I am not ready to turn the hot oven on to cook. I shared in a recent blog that I’m trying to make myself prep meals more often so I dug through some favorite recipes again.


This easy summer pasta salad came from a Kroger mailer! I’ve tweaked it a bit to add some variety for my taste. It’s such a simple, yet tasty salad that you can really make it any way that suits you.


Here are the ingredients for this yummy salad:

  • Cooked pasta (I use approximately 6-8 oz uncooked)
  • 1-2 cups chopped romaine lettuce (you can also use spinach)
  • 1 cup sliced grape tomatoes
  • 1/4 cup bacon bits


  • 1 Tablespoon dijon mustard
  • 1 Tablespoon mayonnaise
  • 1/4 cup lemon juice
  • 1/2 cup olive oil (sometimes I use flavored olive oil, like basil)

Once the pasta is cooked, run under cold water to cool. Mix all ingredients together. Add the dressing – I add a little at a time, then toss the ingredients to determine if I need more dressing. You can also optionally add salt, pepper and seasonings to taste.


To make this a heartier meal, I’ve added diced cooked chicken, fresh cut broccoli and cucumbers. I also switch up my pasta, at times using wheat, veggie or gluten-free pasta. It’s really an open recipe based on your palate!

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