BLT Pasta Salad
A delightful twist on the classic BLT sandwich, this BLT Pasta Salad combines crispy bacon, fresh lettuce, and sweet tomatoes in a creamy dressing, perfect for gatherings or family dinners.
Ingredients
Pasta and Dressing Ingredients
- 8 oz pasta (elbow or rotini) Opt for whole wheat or gluten-free options for a healthier alternative.
- 1/2 cup mayonnaise Use a high-quality brand like Hellmann's or Dukes; can mix with Greek yogurt for a tangy twist.
- 1 tablespoon apple cider vinegar For a hint of acidity.
- Salt to taste salt Freshly cracked pepper enhances flavor.
- Pepper to taste pepper Use freshly cracked for better flavor.
Main Ingredients
- 6 slices bacon Use thick-cut bacon for a richer flavor; turkey bacon can also work for a leaner version.
- 2 cups romaine lettuce, chopped Can substitute with spinach or mixed greens.
- 1 cup cherry tomatoes, halved Any variety of grape or heirloom tomatoes works well.
Instructions
Preparation
- In a large pot of salted boiling water, cook the pasta according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to cool and stop cooking.
- In a skillet over medium heat, cook the bacon until crispy, around 6-8 minutes. Remove from skillet and drain on paper towels. Once cooled, crumble into bite-sized pieces.
Mixing the Salad
- In a large mixing bowl, combine the cooled pasta, chopped romaine lettuce, halved cherry tomatoes, and crumbled bacon. Gently toss to blend.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss to coat evenly.
Final Steps
- Chill the BLT Pasta Salad in the fridge for at least 30 minutes before serving.
Notes
This salad improves after a few hours in the fridge. Store in an airtight container for up to 3 days. Consider adding some crushed croutons just before serving for extra crunch.