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!
1pintsliced cherry tomatoes; I used heirloom cherry tomatoes from New England Country Mart
1headcrispy green lettuce (romaine works well), chopped
6slicesbacon of your choice; I used turkey bacon, chopped
1/2cupshredded cheddar cheese
1/2cupgood quality mayonnaise
1/4cupsour cream
3 tbspchopped parsley
3tbspchopped dill
2 tspgarlic granules
1tspkosher salt
1/4tspblack pepper
1squeezefresh lemon juice
Instructions
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.Serve chilled.Enjoy!
Notes
*can substitute 3/4 cup of greek yogurt in place of mayo and sour cream