BLT Pasta Salad
Transform the classic sandwich into a picnic-perfect pasta salad: Crispy bacon, ripe summer tomatoes and fresh lettuce pop against the creamy pasta spirals.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 12 ounces | corkscrew-shaped pasta |
| 1/2 cup | milk |
| 12 ounces | lean bacon |
| 3 | medium ripe tomatoes, cut into chunks |
| 1 tablespoon | chopped fresh thyme |
| 1 clove | garlic, minced |
| kosher salt and freshly ground pepper | |
| 1/2 cup | mayonnaise |
| 1/4 cup | sour cream |
| 4 tablespoons | chopped chives or scallion greens |
| 5 heads | bibb lettuce, quartered, or 5 cups chopped romaine hearts |
Directions:
Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
Source: foodnetwork.com
