Summertime Salad

This salad is light, delicious, and fresh. Perfect for a Saturday lunch or a side dish to an outdoor summer dinner. I say it serves two to four because 2 people can easily polish off the entire dish even though it is meant to serve 4. The bacon adds a nice saltiness to compliment the sweet vegetables. The dressing is light and doesn't overwhelm the fresh flavors that you want to shine though. (Photo from Taste of Home magazine)


Serves: 2-4
Start-to-Finish: 35 minutes
Recipe By: Betty Fulks

Ingredients:

2 cups uncooked spiral pasta (I like to use rainbow spiral pasta)
1/2 cup mayonnaise
1 tablespoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/8 cup sliced green onions
6-8 bacon strips, cooked and crumbled
2 cups shredded romaine lettuce
1 cup fresh sugar snap peas, trimmed and halved
1 cup fresh cauliflower, chopped
1 cup fresh broccoli, chopped
1 large sweet red bell pepper, chopped

Directions:

1. Cook pasta according to package directions.
2. Meanwhile, in a small bowl, combine the mayonnaise, lemon juice, sugar and garlic powder; set aside.
3. Wash and chop green onions, romaine lettuce, sugar snap peas, cauliflower, broccoli,  and red bell pepper.
3. Drain pasta and rinse in cold water.
4. In a large salad bowl combine pasta, mayonnaise dressing, crumbled bacon, green onions, romaine lettuce, peas, cauliflower, broccoli, and red bell pepper.
5. Toss to mix.
6. Cover and refrigerate until serving.