Contents
Equipment
Must-haves
- Large pot for boiling pasta
- Skillet or frying pan for bacon and onions
- Colander for draining pasta
- Cutting board
- Sharp knife
- Mixing bowl
- Whisk or spoon for dressing
- Measuring cups and spoons
Nice-to-haves
- Salad tongs or large tpoon for tossing
- Airtight container for leftovers
- Grater for extra Parmesan curls (optional)
Ingredients
- 12 oz pasta (fusilli or farfalle works great)
- 8 slices bacon, chopped
- 1 large yellow onion, thinly sliced
- 2 tablespoons olive oil (optional, if bacon fat isn’t enough)
- 1 cup cherry tomatoes, halved (optional but pretty)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt (optional, for extra creaminess)
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- Optional: extra crispy bacon bits for topping
Instructions
- Boil a generously salted pot of water. Cook the pasta to al dente, then drain and rinse with cool water. Set aside.
- In a large skillet, cook the bacon over medium heat until crispy. Transfer to paper towels to drain. Reserve 2 tablespoons of the bacon fat in the pan.
- In the same skillet, add the sliced onion (and a splash of olive oil if needed) and cook until caramelized, about 8–10 minutes. If you’re a garlic person, add a minced clove near the end for a quick aroma boost.
- Whisk together the dressing: mayonnaise, sour cream (if using), Dijon mustard, apple cider vinegar, honey, salt, and pepper.
- In a large bowl, combine the cooked pasta, onions, bacon, tomatoes, parsley, and Parmesan. If the bacon fat isn’t enough, you can add the olive oil here to help coat the pasta.
- Pour the dressing over the pasta and toss until everything is evenly coated. If the mixture seems dry, add a splash of the reserved pasta water to loosen things up.
- Chill in the fridge for at least 30 minutes to let flavors meld. Serve topped with extra bacon bits and Parmesan for a little extra swagger.
Good to Know
Tips
- Make ahead: Cook pasta and bacon up to a day in advance; store separately and toss with dressing just before serving.
- Pasta shapes matter: Ridges and curves hold onto dressing better than smooth shapes.
- Flavor boost: If you like a little extra tang, add a squeeze of lemon juice to the dressing.
- Lighten up: Use light mayo and Greek yogurt for a creamier-but-slash-bad-for-your-diet vibe.
- Herbs vary: Try chives or dill in place of parsley for a fresh twist.
