Fennel-Bacon Pasta Salad Recipe
Fennel-Bacon Pasta Salad Recipe photo by Taste of Home
Next Recipe

Fennel-Bacon Pasta Salad Recipe

Be the first to add a review
Publisher Photo
We love it when a recipe turns out to be simple to prepare but elegant enough to serve at a formal dinner. Serve this pasta as a main dish for 4 people, or make it a side dish and make 8 people happy. The pasta is best served warm, but chilling it is another tasty option. —Julian Wong, La Jolla, California
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 16 servings


  • 1 package (16 ounces) spiral pasta
  • 6 thick-sliced bacon strips, chopped
  • 3 small fennel bulbs, thinly sliced
  • 1-1/2 cups walnut halves
  • 1-1/4 cups (5 ounces) crumbled Stilton cheese, divided
  • 1 teaspoon coarsely ground pepper
  • 3/4 teaspoon salt

Nutritional Facts

3/4 cup: 252 calories, 13g fat (3g saturated fat), 15mg cholesterol, 301mg sodium, 26g carbohydrate (1g sugars, 3g fiber), 9g protein.


  1. Cook pasta according to package directions.
  2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon; drain on paper towels. Remove drippings, reserving 3 tablespoons. Saute fennel in reserved drippings for 4-6 minutes or until crisp-tender. Add walnuts; cook 3-4 minutes longer or until toasted.
  3. Drain pasta, reserving 1/3 cup pasta water. Add pasta, bacon and 3/4 cup cheese to fennel mixture; sprinkle with pepper and salt. Toss lightly until cheese is melted, adding enough reserved pasta water to coat pasta. Serve warm with remaining cheese. Refrigerate leftovers. Yield: 16 servings.
Originally published as Fennel-Bacon Pasta Salad in Taste of Home April/May 2012, p30

Reviews for Fennel-Bacon Pasta Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image