BLT Pasta Salad
There’s nothing better than a BLT on a hot summers day.
First, there’s the crunchy lettuce, the ripe, juicy, tomato; then the crispy bacon… all sandwiched between two pieces of bread that are (read: should be) slathered with mayo.
So, let’s take it up a notch.
I made this BLT pasta salad on a whim and it’s one to pack up for your next picnic, beach or lake outing, or just for lunch or dinner because, helllllooooo, it’s a BLT pasta salad!
Serves 4 as a main or 6-8 as a side
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
1 box of pasta of choice; I used Banza rotini
1 pint of sliced cherry tomatoes; I used heirloom cherry tomatoes from New England Country Mart
1 small head of crispy green lettuce (romaine works well), chopped
5-6 slices of bacon of your choice; I used turkey bacon, chopped
1/2 cup shredded cheddar cheese
3 tbsp fresh chopped dill
3 tbsp fresh chopped parsley
2 tsp garlic granules
1 tsp kosher salt
1/4 tsp fresh cracked pepper
1/2 cup of good quality mayonnaise*
1/4 cup sour cream*
1 few squeezes of fresh lemon juice
*can substitute 3/4 cup of greek yogurt in place of mayo and sour cream
Boil pasta per instructions on the box, until al dente. For chickpea pasta, I cooked for 7 minutes and then rinsed under cold water for 1-2 minutes.
Place the tomato, bacon, lettuce, and cheese in a big salad bowl.
Once pasta is cool, add the pasta to the bowl.
Toss in the dill, parsley, garlic, salt, pepper, mayonnaise, sour cream, and lemon juice.
Combine all ingredients together with salad servers until thoroughly combined. Check for seasoning and adjust salt and pepper as needed.