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You are here: Home / Entertaining + Events / Picnics / BLT Pasta Salad

BLT Pasta Salad

October 11, 2018 by kelseynixon

SENDING OFF WARM WEATHER RIGHT

We’re down to the final countdown of tomato season, so I’m actively trying to eat the last of these summer gems as much as possible. One of the ways I enjoy them fresh is in my BLT pasta salad. Most everyone knows and loves the classic Bacon Lettuce Tomato sandwich, so I’ve made my own little twist and tossed them together with bite-sized pasta for a fresh, lively pasta salad. It’s the perfect potluck dish for any end of tomato season gathering.

DRESS UP YOUR PICK OF PASTA

I used rotini for this particular preparation, but as previously mentioned, you’re welcome to use the pasta shape of your choice. My suggestions are rotini (Italian for small wheels), fusilli (rotini’s cousin with a bigger corkscrew shape), or farfalle (cute little bowties!). Now I’m one of those people who can never get enough pasta, but the real star of this recipe is the dressing. Fresh and flavorful is the name of the game here, and this dressing is so good you might want to make an extra portion to store in the fridge for regular salads. Get a good arm workout in by whisking the dressing until the ingredients are combined, or get speedy and use an immersion blender.

IT’S A TOSS UP!

This is an ideal dish to pack for lunch for you and the whole family as it keeps well refrigerated in Tupperware and is a balanced meal of veggies (fun fact: tomatoes are botanically classified as fruits), carbs, and protein. Pro tip: if you want to add an extra oomph, make it a BLT-A or BLAT! Avocado makes for a great addition as it is a source of healthy, unsaturated fat, and its creamy texture pairs well with the dressing. To make a vegan version, simply skip the bacon and substitute Vegenaise in the dressing recipe.

big bowl of pasta salad with bacon, lettuce, tomatoes, and avocado
Print

BLT Pasta Salad

Yield 8-10 servings

Ingredients

For the dressing:

  • ½  cup plain Greek yogurt
  • ½  cup mayonnaise
  • ¼ cup apple cider vinegar
  • ¼ cup fresh basil leaves
  • 1 clove garlic, minced
  • ½  teaspoon kosher salt
  • ¼  teaspoon freshly ground black pepper

For the salad:

  • 1 pound sliced bacon (about 16 slices)
  • 1 pound dried short pasta, such as rotini, fusilli, or farfalle
  • 1 pint cherry tomatoes, halved (about 10 ounces)
  • 1 avocado, diced
  • 3 ounces romaine lettuce, chopped
  • 3 tablespoons finely chopped fresh chives

Instructions

Make the dressing:

Whisk all the ingredients together in a small bowl until emulsified and well-combined; set aside.

Make the salad:

Arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with aluminum foil, then arrange the bacon in a single layer on the baking sheet. Bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Transfer the bacon to a paper towel-lined plate. Once cool, crumble the bacon into bite-sized pieces.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse with cold water to cool. Drain well.

Place the drained pasta, bacon, tomatoes, greens, and chives in a large bowl. Pour in the dressing and toss to coat. Cover and refrigerate for at least 30 minutes before serving.

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Related

Filed Under: June 2018 - Picnics + Potlucks, Pasta, Picnics, Pork, Recipes, Salads, Summertime Tagged With: avocado, blt, pasta salad, picnics, potlucks, summer salad, summertime

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Who is staying in and cooking for the holiday? I want to hear what you’re making!

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I’ve been putting together my Friday Faves on the blog for a while now, and am really excited for the Valentine’s Day edition! My good friends at @soonskincare are partnering with me to give you something extra special for Valentine’s Day - one of their Kissably Smooth Gift Sets! I usually post my Friday Faves on Fridays (crazy, huh?) but have decided to give you a special sneak peek tonight. Head over to my blog at the link in profile for the newest Friday Faves post! 💝
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  • One of my favorite recipes to make this time of year is Roasted Sweet Potatoes. They’re full of flavor, easy to pull off, and it’s a meal I can feel good about feeding to my family. I’ve never met a baked potato that I didn’t love when topped with @icbinotbutter All of that buttery taste with 60 calories and 70% less saturated fat than butter per serving. To finish off my sweet potatoes, I add spiced black beans and Cumin Yogurt Sauce. This is one of those recipes I make over and over again! Watch the video where I’ll walk you through the steps of this super simple recipe. ⠀
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What recipes are on regular rotation in your kitchen this month? I’d love to hear!⠀
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Stuffed Sweet Potatoes with Spiced Black Beans & Yogurt Cumin Sauce⠀
Yield: 4 servings⠀
⠀
4 sweet potatoes⠀
2 Tbs olive oil⠀
salt & pepper⠀
2 Tbs I Can’t Believe It’s Not Butter!® Spread⠀
⠀
Filling:⠀
¼ tsp chili powder⠀
¼ tsp ground coriander⠀
¼ tsp ground cumin⠀
1 jalapeno, finely diced⠀
1 can black beans⠀
⠀
Yogurt Sauce:⠀
1 C Greek yogurt⠀
3 Tbs lemon juice⠀
1 Tbs lemon zest⠀
1 Tbs cilantro, chopped⠀
1 tsp ground cumin⠀
½ avocado, diced⠀
⠀
Preheat oven to 425ºF. Rub sweet potatoes with olive oil. Season with salt and pepper. Prick with a fork and roast on a foil lined sheet tray for 45 minutes to 1 hour or until soft.⠀
⠀
In the meantime, toast the chile powder, coriander, and cumin in a dry skillet until fragrant. Add the jalapeno and black beans. Season to taste with salt.⠀
⠀
For the sauce, combine the yogurt, lemon juice and zest, cilantro, and cumin in a small bowl and mix. Season to taste with salt. Cover and refrigerate until ready to use.⠀
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To assemble, cut warm potatoes down the middle and fluff with a fork adding ½ tablespoon of I Can’t Believe It’s Not Butter!® Spread to each potato. Stuff with the spiced black beans and finish by topping with yogurt sauce, chopped cilantro, and diced avocado.

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Food lover and family dinner warrior. Sharing my family table and our commitment to "Cook Better Feel Better." Recipes, tips, and tricks for making mealtime more manageable and meaningful. Host, Author, and Speaker.

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