BEST PASTA SALAD RECIPE FOOD NETWORK RECIPES

Steps:

• Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
• Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
• Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
• Photography by Antonis Achilleos

Steps:

• Cook pasta according to directions, about 8 minutes, stirring occasionally.
• While pasta is cooking, chop tomato, peppers and onion into very small pieces. Add olives and mix.
• Drain Rotini; rinse with cold water for about 3 minutes.
• Mix pasta with tomato, peppers, onion and olives.
• Refrigerate for about 1/2 an hour.
• Add salad dressing; mix well.
• Add Parmesan cheese; mix well.
• Serve immediately.
• If you have left overs, you will have to "re-wet" salad by adding a little more salad dressing the next day, especially if you substitute the dressing with a fat-free dressing.