Bacon-Caesar Pasta Salad

Bacon-Caesar Pasta Salad
Yield:
2-1/2 gal. (10 L) or 40 servings, about 1 cup (250 mL) each

Ingredients

Ingredients Weights Measures
farfalle (bow-tie pasta), cooked, chilled 4 lb. [2 kg] 3-3/4 qt. [3.75 L]
red and yellow peppers, sliced 5 lb. [2.5 kg] 1-1/4 gal. [5 L]
Fresh broccoli florets, cut into 1/2-inch pieces 8 oz. [250 g] 2-1/2 cups [625 mL]
bacon bits 10 oz. [300 g] 1-1/4 cups [300 mL]
onions, chopped 2 oz. [60 g] 1/2 cup [125 mL]
cracked black pepper 5 oz. [150 g] 3 Tbsp. [45 mL]
Kraft Creamy Caesar Dressing 2 lb. [1 kg] 2-1/2 cups [625 mL]
farfalle (bow-tie pasta), cooked, chilled 7-1/2 oz. [225 g] 1-1/2 cups [375 mL]
red and yellow peppers, sliced 8 oz. [250 g] 2 cups [500 mL]
Fresh broccoli florets, cut into 1/2-inch pieces 1 oz. [30 g] 1/4 cup [50 mL]
bacon bits 1 oz. [30 g] 2 Tbsp. [30 mL]
onions, chopped - [5 g] 2 tsp. [10 mL]
cracked black pepper - [2 g] 1 tsp. [5 mL]
Kraft Creamy Caesar Dressing 3 oz. [90 g] 1/4 cup [50 mL]

Directions

Combine pasta, sliced peppers, broccoli, bacon, onions and pepper in large bowl.

Add dressing; toss lightly to coat. Cover.

Refrigerate several hours or until chilled. Toss lightly just before serving.

Kraft Kitchens Tips

Make Ahead
Salad can be prepared up to 2 days in advance. Cover and refrigerate until ready to serve.

520702 : 94205