Happy 4^th of July!

It is a day to BBQ with family and friends, watch fireworks and eat until you can’t take another bite.

But it is also a day to pay salute to all those who became the reason of this land. A day to honor those who fought hard for our freedom. If our country is worth dying for in time of war, then let us remember, that it is worth living for in time of peace. But in the truest sense, freedom cannot be bestowed; it must be achieved.

May we never take our freedom for granted!

Now on to the food….

This is not your typical light, airy summer pasta salad. This one is robust and very hearty! It pairs amazing with a big ol’ Ribeye!

This recipe makes a BIG batch for your 4th of July BBQ tonight……

Bacon Tortellini Pasta Salad

click title to print

Ingredients

FOR THE SALAD:

6 ounces, weight 3 Cheese Tortellini
20 ounces, weight Tri-color Curly Noodles
1 whole Cucumber, Peeled, Seeded And Diced
1 whole Orange Pepper, Diced
4 stalks Celery, Diced
1 cup Snipped Cilantro
2 cups Cherry Tomatoes, Cut In Half
½ whole Purple Onion, Diced Finely
8 slices Bacon, Cooked and Crumbled {save Drippings!}

FOR THE DRESSING:

½ cups {scant} Olive Oil
1/2 cup Red Wine Vinegar
2 Tablespoons Balsamic Vinegar
6 Tablespoons Of Your Bacon Drippings
2 Tablespoons Sugar
1-½ teaspoon Salt
1 teaspoon Fresh Cracked Pepper
16 ounces, fluid Bruschetta Italian Dressing

Preparation Instructions

Cook pastas according to package directions, drain and cool. Cut up veggies and place in a LARGE bowl along with noodles. Cook bacon and crumble it, saving drippings for dressing.
Mix all dressing ingredients, except Bruschetta Italian. Pour over noodles and veggies and toss to coat.
Refrigerate for 4-6 hours, stirring in 16 ounces of Italian dressing right before serving.

Serve with a grilled Steak or something hearty!