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Ingredients
| whole milk: 1/2 cup |
| bacon: 12 oz (lean) |
| red tomatoes: 3 (cut into chunks) |
| fresh thyme: 1 Tbl (chopped) |
| garlic: 1 clove (minced) |
| Kosher salt: 1/8 tsp |
| black pepper: 1/8 tsp |
| regular mayonnaise: 1/2 cup |
| sour cream: 1/4 cup |
| green onions - spring or scallion (chopped): 1/4 cup |
| romaine lettuce heads (shredded): 5 cups (chopped) |
| pasta (rotini): 12 oz (cooked) |
BLT Pasta Salad
User rating:
A twist on the classic sandwich
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Prep Time
10 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
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 scallions 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 scallions. Serve at room temperature.