This is a delicious pasta salad that I like to serve cold, with roast meats. It’s very easy to prepare and takes literally 15 mins tops from start to end to put together.
If you prefer a broccoli salad to pasta, simply replace the pasta twirls with steamed broccoli.
Serves 6 as a side dish.
3 cups pasta twirls (fusilli)
1 cup sour cream
1 cup mayonnaise
1/4 teaspoon each of salt and pepper (I use 1/2 teaspoon of Masterfoods Garlic Pepper Seasonings)
1/4 cup extra virgin olive oil
1 cup of kidney beans
1 cup of real bacon bits
3/4 cup of raisins
handful of chopped scallions
Place a large pot of water on the stove and leave to boil. Add a good pinch of salt.
Add the pasta. My favourite brand is Barilla and I’ve used for years.
Add 3 cups of pasta into the boiling water. Boil as per package’s instructions. For Barilla, it’s 11 minutes. Stir occasionally to prevent sticking.
While the pasta is cooking, prepare the dressing.
Add 1 cup of sour cream to a large bowl.
Use a good quality mayonnaise you can find, preferably not the low fat type because those tend to be very tart in taste.
Add 1 cup of mayonnaise to the large bowl.
Add 1/4 teaspoon of salt and 1/2 teaspoon of pepper. Or add 1/2 teaspoon of Masterfoods Garlic Pepper Seasonings.
Add 1/4 cup of extra virgin olive oil.
Whisk all ingredients till well combined. Set aside.
The pasta should be ready now. Drain it and rinse it cold water. This will give the pasta a nice springy texture.
Add the prepared dressing.
Drain a can of kidney beans.
Add 1 cup of kidney beans to the pasta.
Add 1 cup of bacon bits. I like this so much that I usually use the entire bottle.
Add 3/4 cup of the largest fattest juicest raisins that you can find. If the raisins are too dry and hard. Soak them in a little warm water for a while before using.
Mix it well.
Add a handful of scallions and mix well.
Place in a serving dish, cover with clingwrap and chill for at least 1 hour.
Best eaten chilled.
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