BLT Pasta Salad Recipe
BLT Pasta Salad - This pasta salad is a fun twist on the classic bacon, lettuce and tomato sandwich. Great for summer parties and picnics!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 12 slices bacon
- 16 ounces Cavatappi pasta , or pasta of choice
- 1 pint cherry tomatoes
- 1 clove garlic , minced
- 3 cups mixed baby arugula and spinach
- Salt and pepper to taste
- Drizzle of olive oil
- Fresh grated Parmesan
Bring about 4 quarts of water to a boil and add 1 Tablespoon salt. Add the pasta and cook until just tender, about 11 minutes. Cooking time may vary depending on type of pasta you use.
Cook bacon in a non-stick pan until crispy (approximately 8 minutes per 4 slices of bacon). Place the cooked bacon on paper towels to drain. Reserve two Tablespoons of the bacon grease and remove the extra with a towel.
In the same pan that the bacon was cooked in, heat tomatoes and minced garlic along with the reserved bacon grease until the tomatoes are tender (about 2 minutes).
Add the cooked pasta to the pan of sauteed tomatoes and garlic. Then add the cooked bacon and mixed greens and toss together. Drizzle with extra virgin olive oil and season with salt and pepper. Garnish with shredded Parmesan cheese and croutons. Serve warm or cold.
To make a creamy BLT pasta salad, use 1/2 cup to 1 cup ranch dressing instead of olive oil. Amount needed may vary depending on preferred level of thickness.
For a lighter but still creamy BLT pasta salad, use a vinaigrette dressing and add a couple of Tablespoons of Greek yogurt, mayonnaise or sour cream.
Calories: 362kcal | Carbohydrates: 46g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 232mg | Potassium: 347mg | Fiber: 2g | Sugar: 3g | Vitamin A: 470IU | Vitamin C: 17.1mg | Calcium: 22mg | Iron: 1.4mg