• 4 strips bacon, cooked and chopped once cooled
  • 1 tablespoon bacon fat, warmed
  • 2 tablespoons red wine vinegar
  • 2 teaspoons grained Dijon musatrd
  • 1 teaspoon garlic salt
  • ½ teaspoon pepper
  • 1 pound elbow macaroni
  • 2 large leeks, sliced into ½ inch thick rounds and washed
  • 1 pint cherry tomatoes, halved
  • Fresh dill, chopped
  • Fresh basil, chopped
  • Fresh parsley chopped
  • ½ cup parmesan cheese


1. Make the dressing. In a small bowl, whisk bacon fat with red wine vinegar and

mustard. Season with salt and pepper.

2. Prepare the salad. In a large pot, boil macaroni noodles in salted water until al

dente. Strain and while the noodles are still hot, toss them with the dressing. Allow

to cool then add the reserved bacon, leeks, tomatoes, herbs and parmesan cheese.