BBQ pasta salad

Name: BBQ pasta salad
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 500 g short noodles (e.g. macaroni); 7-10 Tbsp salt, sweet paprika, pepper; 3 TABLESPOONS good olive oil; 200 g Bacon; 1 green, yellow and red peppers; 3 Vineyard peaches (flat peaches); 1 collar Spring onions; 2 Garlic cloves; 300 g Whole milk yoghurt; 150 ml Barbecue sauce

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

500 g short noodles (e.g. macaroni)
7-10 Tbsp salt, sweet paprika, pepper
3 TABLESPOONS good olive oil
200 g Bacon
1 green, yellow and red peppers
3 Vineyard peaches (flat peaches)
1 collar Spring onions
2 Garlic cloves
300 g Whole milk yoghurt
150 ml Barbecue sauce

Directions

1
Cook the pasta in approx. 5 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Drain, rinse with cold water and let drain. Mix with oil in a large bowl and let cool.
2
Fry bacon in portions in a pan without fat until crisp. Take out and let it drain on kitchen paper.
3
Clean, wash and chop the peppers. Wash, halve and stone the peaches. Then cut into narrow slices and halve them crosswise. Leek onions clean, wash and in fine rings cut.
4
Peel garlic and chop finely. Mix yoghurt, barbecue sauce and garlic. Season to taste with paprika powder and a little salt and pepper. Mix the prepared ingredients except bacon with the sauce and the noodles.
5
Coarsely crumble the bacon and fold into the pasta salad shortly before serving.