1 lb. bacon
1-1/4 cup salad dressing
2 tablespoons sugar
1/2 teaspoon garlic salt
1 (16 oz.) package tri-color vegetable pasta
1/2 head fresh cauliflower, broken into bite size pieces
1/2 head fresh broccoli, broken into bit size pieces
1 red pepper, chopped
2-3 carrots, shredded
1 onion, chopped
Directions: Cook pasta until done and drain under cold water. Cook bacon until crisp. Reserve 2 tablespoons of the drippings and crumble the bacon for later. Mix the dressing, sugar, garlic salt and 2 tablespoons of drippings in a large bowl. Add the remaining vegetables. Stir well until everything is well coated. Add the bacon crumbles last on top of the salad.
Notes: Use your judgement to determine how much of the broccoli and cauliflower you need in this salad. This is a very large salad that makes good use of what is fresh in the garden. It can be a meal in itself.