German style fusilli salad

Yield: 6 Servings

Measure Ingredient
5 slices Bacon; finely chopped
1 small Onion; finely chopped
1 small Green pepper; finely chopped
1 small Red pepper; finely chopped
1 cup Chicken broth
¼ cup Vinegar
2 tablespoons Lemon juice
1 tablespoon Canola oil
1 tablespoon Dijon mustard
5 cups Fusilli pasta; uncooked
4 \N Eggs; hard boiled,chopped
¼ cup Chopped fresh parsley

In a med. skillet, cook bacon until crisp. Remove bacon and drain on paper towel, set aside. Save 1 tablespoon of fat in skillet, saute onion until tender. Stir in red and green peppers, broth, vinegar, lemon juice, oil and mustard. Heat through. Cok pasta according to directions, drain and place in a large bowl. Toss pasta with vegetable mixture. Add bacon, chopped eggs and parsley and toss gently. Serve warm or at room temperature.

Source Catelli Box

Recipe by: Catelli Box

Posted to MC-Recipe Digest V1 #953 by Carol & Bob Floyd <c.floyd@...> on Dec 11, 1997

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