- 12 oz. cork-screw shaped pasta
- ½ cup whole milk
- 12 oz. lean bacon
- 3 medium ripe tomatoes, cut into chunks
- 1 Tbs. chopped fresh thyme
- 1 clove garlic, minced
- kosher salt
- freshly ground black pepper
- ½ cup mayonnaise
- ¼ cup sour cream
- 4 Tbs. chopped chives
- 5 heads Bibb lettuce, quartered or
- 5 cups chopped romaine hearts
BLT Pasta Salad
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Family Favorites, Pasta, Pork
Active Time: 20 minutes
Start to Finish: 30 minutes
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 Tbs. 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-sized pieces; set aside ¼ cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 Tbs. 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 Tbs. chives. Serve at room temperature.
You can use chopped scallion greens instead of the chives.
As always, I peel and seed the tomatoes before warming them. You can, of course, skip that step.
Nutritional Information, per serving
Calories: 480; Fat: 28 g (Saturated Fat: 10 g; Monounsaturated Fat: 15 g; Polyunsaturated Fat: 9 g); Protein: 22 g; Carbs: 37 g; Fiber: 3 g; Cholesterol: 63 m; Iron: ; Sodium: 1057; Calcium: .
Note: Nutritional information is approximate.
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