Creamy Pasta Salad with Bacon and Tomato

Cook bacon in medium saucepan until crisp. Drain, reserving 2 tbsp (30 mL) drippings. Set bacon aside.

Blend flour, sugar, salt, basil and garlic powder into bacon drippings.

Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens; remove from heat. Beat eggs in small bowl; add a little hot milk mixture, then stir eggs into hot sauce. Cook and stir over low heat until mixture thickens, 2 to 3 min longer. Blend in vinegar and mustard. Cover surface with plastic wrap. Cool.

Cook rotini according to package directions. Drain; rinse in cold water; drain again. Combine pasta, tomatoes, celery, green onions and cooled dressing. Toss well. Chill 1 hour to blend flavours.

Microwave Method: Place bacon in 2 1/2-qt (2.5 L) microwave-safe bowl. Cover loosely with wax paper. Microwave at High (100 %) 6 to 8 min or until bacon is crisp; stirring twice. Drain bacon reserving 2 tbsp (30 mL) drippings. Return drippings to bowl. Blend in flour, sugar, salt, basil and garlic powder. Gradually stir in milk. Microwave, uncovered, at High (100 %) 4 to 5 min or until mixture boils and thickens, stirring 3 times. Beat eggs in small bowl; add a little hot milk mixture, then stir eggs into hot sauce. Microwave at Medium (50 %) 1 to 2 min, stirring 3 times. Blend in vinegar and mustard. Complete as above.

Recipe tested in 700 watt microwave oven.