• 1 jar (6 ounces) marinated artichoke hearts
• ½ cup mayonnaise
• ¼ teaspoon ground curry powder
• 2 cups ditalini pasta, cooked and drained according to package directions
• ⅓ cup diagonally sliced green onion, including tops
• 1 cup thinly sliced celery
• ½ cup sliced pimiento-stuffed olives
• Coarse salt and coarsely ground black pepper
• 8 slices bacon, diced and cooked crisp

Reserve 2 tablespoons of the artichoke marinade; coarsely chop artichokes.

 

In large bowl, stir together mayonnaise, reserved artichoke marinade, and curry powder until well mixed.

 

Stir in artichokes and remaining ingredients except bacon. Cover and chill several hours to develop flavors.
 

Just before serving, stir in bacon.

Dierbergs has great recipes for bacon lovers, check out our recipe for apple bacon tacos, this bacon tartine recipe, or this bacon-wrapped asparagus recipe.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 370
Cholesterol: 18 mg
Fat: 23 g
Sodium: 673 mg
Carbohydrates: 30 g
Protein: 9 g
Fiber:
Saturated Fat: 4 g