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Creamy BLT Pasta Salad

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A delightful BLT pasta salad bursting with summer flavors, perfect for gatherings and picnics.

Ingredients

Scale
  • 12 oz (340 g) rotini pasta
  • 8 strips thick-cut bacon
  • 2 cups (300 g) ripe cherry tomatoes, halved
  • 3 cups (90 g) romaine lettuce, chopped
  • ½ cup (120 ml) mayonnaise
  • ¼ cup (60 ml) sour cream or plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon garlic powder
  • Salt and black pepper, to taste
  • 2 tablespoons fresh chives, chopped (optional)

Instructions

  1. Begin by bringing a large pot of salted water to a boil. Once boiling, add the rotini pasta. Cook according to package instructions until al dente, typically around 8-10 minutes. Reserve about half a cup of pasta water before draining.
  2. While your pasta cooks, in a large skillet over medium heat, cook the bacon strips until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to cool.
  3. In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and garlic powder. Add salt and pepper to taste. If the dressing feels too thick, add a bit of the reserved pasta water.
  4. Chop your cooled bacon into bite-sized pieces and prepare the tomatoes and lettuce. Add the cooked and drained pasta to the bowl of dressing, tossing gently to coat. Then add in the bacon, cherry tomatoes, and chopped romaine lettuce. Stir until well combined.
  5. Cover the bowl with plastic wrap or transfer to an airtight container. Allow the pasta salad to chill in the refrigerator for at least 30 minutes.

Notes

This pasta salad is even better when made ahead, allowing the flavors to meld. Stores well for up to 3 days.

Nutrition

Keywords: pasta salad, summer recipes, BBQ, picnic recipes

Find it online: http://ivoryapron.com/fourth-of-july-creamy-blt-pasta-salad-bbq-side/