I made my husband cook pretty much every meal this past weekend. Even though it was his birthday weekend. And I totally tricked him into it by tossing the new grilling issue of Bon Appetit at him on Friday afternoon. I was hoping he’d find at least a couple things that he needed to make immediately and he came through for me. On Saturday he made some grilled chicken tacos and then on Sunday he made the always popular beer can chicken.
I decided to actually get off my butt and make some Caesar Pasta Salad to go with the beer can chicken but don’t worry, I didn’t push myself too hard. This is one of the simplest pasta salads ever! It’s made with bottled Caesar dressing so other than cooking the pasta and bacon, you’re really just throwing a bunch of ingredients together.
The whole family loved this one! I was worried the Caesar would be a little too tangy for the tiny ones but they ate it up. And these kids usually don’t eat olives or tomatoes! I added chicken to mine to make it a one-bowl meal and it was delicious!
- 1 pound mini farfalle pasta
- 1 pound bacon
- 1 pint grape tomatoes sliced
- 1 clove garlic minced
- 1 cup Caesar dressing
- 1 cup black olives sliced
- 1/2 cup Parmesan
- juice of 1/2 lemon
Cook the pasta in a large pot of salted water to al dente, then drain.
Meanwhile, cut the bacon into bite size pieces and cook in a large skillet until crisp. Drain on paper towels. Discard the bacon grease; leaving just a teaspoon or so in the skillet. Add the sliced tomatoes and minced garlic and toss in the skillet for just a couple of minutes to cook the garlic and soften the tomatoes. Remove from heat and let sit until cool.
Stir together the pasta, bacon, tomato mixture, Caesar dressing, olives, Parmesan, and lemon juice. Store in refrigerator until ready to serve.