BLT Pasta Salad
Transform the classic sandwich into a perfect pasta salad: Crispy bacon, ripe summer tomatoes and fresh lettuce pop against the creamy pasta spirals. Dovetailing Tips: Cook 4 extra slices of bacon to use day 5 in Cheddar Bacon Wedge Salad.
Serving size: 4
Calories per serving: 765
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
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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.