Favorite Mexican pasta salad with crispy bacon
- Cook pasta according to package instructions. Drain and rinse with cold water until cool.
- Cook bacon strips on a pan over medium heat until crispy. Transfer to a paper towel to drain. Crumble into small pieces.
- Combine and mix dressing ingredients in a bowl.
- Combine all ingredients in a large salad bowl and toss with dressing. Serve cold.
It’s January and it’s cold outside, but that doesn’t mean you can’t enjoy a cold creamy pasta salad. Like my insanely good pasta salad recipe, this one is also chock full of delicious ingredients and texture. I love the extra crispy bacon pieces, creamy avocado chunks, and freshly sliced scallions. It’s a very refreshing pasta salad with a southwestern vibe, and a crowd favorite appetizer to bring to potlucks. You can easily make this pasta salad the day before, and refrigerate until ready to serve.
Like most pasta salads, this one is easy and simple to make. Besides the bacon and bowtie pasta, which are cooked separately, all of the ingredients are thrown together in a large bowl and tossed with the dressing until well-mixed. The bacon is simple enough; add the bacon strips to a pan and let them cook in their own delicious grease until crispy enough to your liking. Be sure not to skimp on the bacon — it’s definitely one of the best parts about this Mexican pasta salad.
This bright orange dressing is simply mayonnaise plus a few spices such as cayenne and paprika. The amount of cayenne listed in this recipe is just enough to give you a bit of a kick but not enough for you to grab a towel to wipe your forehead. It’s the perfect amount of spiciness, especially if you’re planning on serving this Mexican pasta salad at a party.