BLT Pasta Salad: A Summer Favorite

I’ve been on a salad kick this entire summer.  Not because I am trying to lose weight, but because salads are all my pregnancy hormones crave.  There are only so many “green” salads this pregnant woman can take, so I have begun to try any recipe my heart desires.  This week’s favorite: BLT Pasta Salad.  My children are not salad eaters, but,  this they ate! I cut the lettuce really small and mixed it in with the pasta. They barely noticed!  I hope this is as successful in your home as it was in mine.

Ingredients (4-6 servings)

  • 12 ounces corkscrew-shaped pasta
  • 1/2 cup milk
  • 12 ounces lean bacon
  • 3 medium ripe tomatoes, cut into chunks
  • 1 tablespoon chopped fresh thyme
  • 1 clove garlic, minced
  • Kosher salt and freshly ground pepper
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 4 tablespoons chopped chives or scallion greens
  • 5 heads Bibb lettuce quartered, or 5 cups chopped romaine hearts


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 tablespoons 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-size pieces; set aside 1/4 cup for garnish.  Toss the remaining bacon and the tomato mixture with the pasta.

Mix the mayonnaise, sour cream and 3 tablespoons 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 tablespoon chives. Serve at room temperature.


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