Equipment Needed
- Large pot for pasta
- Skillet for bacon
- Large mixing bowl
- Small mixing bowl or liquid measuring cup for dressing
- Whisk
- Colander
- Sharp knives and cutting board
- Measuring cups and spoons
Step-by-Step Instructions
We start by cooking the pasta. I bring a large pot of well-salted water to a rolling boil and cook the elbow macaroni according to the package directions for al dente. Mushy pasta will ruin the salad. As soon as it’s done, I drain it in a colander and immediately rinse it under cold running water. This stops the cooking process and cools the pasta quickly, preventing it from becoming a sticky clump. I shake the colander well to remove as much water as possible, then let it sit and air-dry while I prep everything else. A dry pasta is crucial for a dressing that clings, not pools.
While the pasta cooks and cools, I cook the bacon. I lay the strips in a single layer in a cold skillet, then turn the heat to medium. I cook it slowly, flipping occasionally, until it’s uniformly crispy. This method renders the fat best. I transfer the bacon to a paper towel-lined plate to drain and cool completely. Once cool, I crumble it into hearty pieces. I reserve a tablespoon or two of the bacon fat—this is a flavor gold mine I’ll use in the dressing. The smell of frying bacon is, of course, the best part of this step.
Now, for the vibrant veggies. I halve the cherry tomatoes, slice the green onions, and chop the romaine and fresh basil. If I’m using fresh corn, I cut the kernels right off the cob. I place all these fresh components, along with the cooled corn, into my large mixing bowl. I add the completely cooled and crumbled bacon, reserving a small handful for a pretty garnish on top later. The colors alone—the red tomatoes, green lettuce and basil, yellow corn, and bits of bacon—are gorgeous and promise a flavorful bite.(See the next page below to continue…)