A pasta salad is a Summer time barbeque staple and this Bacon and Coleslaw Pasta Salad is one you need to try this Summer. It combines all the best parts of coleslaw and a pasta salad tied together with delicious D’Orsogna Premium Middle Bacon.
I cook the D’Orsogna Middle Bacon in the oven for this dish as it creates evenly crispy bacon with no burnt pieces making it presentable for a pasta salad and it is also a great way to remove excess fat that isn’t that appealing in a cold dish.
I could quiet happily eat this on its own for lunch or dinner but it is ideally a great side dish to go with barbeque meat or seafood.
4 Rashers D’Orsogna Premium Middle Bacon, cooked and diced
3 Cups Cooked Macaroni
1/4 Red Cabbage, shreded
2 Carrots, grated
1 Red onion, sliced finely
1 Cup Mayonnaise
1/2 Cup Sour Cream
LETS PUT IT ALL TOGETHER
1. Cook the macaroni according to the packed instructions. Once cooked strain and cool completely.
2. Cook the bacon in the oven. Lay the bacon strips on a lined baking tray and place into a 200 degree celsius oven fro 15 minutes or until cooked evenly. Remove from the oven and allow to cool. You can drain off the excess fat prior to dicing.
3. Once the macaroni and bacon are cooled place into a large bowl. Add the remaining ingredients and mix well to combine.
Note: if making a day in advance leave the red cabbage out as it will turn the pasta pink. Add the cabbage the morning of serving.
Store in an airtight container in the fridge for up to 3 days.