BLT Pasta Salad (Edit recipe)

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I know, it does sound odd right? Bacon and tomato have been in many pasta salads. But when I first saw lettuce mixed with pasta it made me pause. So if you need a moment, go for it. But, now that you’ve wrapped your head around this, make this! It’s like eating a BLT sando, but even better! Crunchy, loaded with umami with the soft texture of pasta. What a combo to enjoy in every bite! Yes, like you get all the yumminess in every bite. Use your favorite pasta shape and/or variety here, your choice! Be sure to cut things in bite sized pieces so it plays out like a “chopped” salad and makes each bite a huge win!

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PREP TIME

25 minutes

COOK TIME

00 minute

INGREDIENTS

Serves: 4-6

Ingredients

8 oz Gluten Free Farfalle Pasta (Jovial), or brand/variety of choice
1 Tbsp Redmond Real Salt, to salt the pasta water
.25 cup Mayonnaise, brand of choice or homemade
.25 cup Milk, variety of choice
4 tsp Dijon Mustard
2 - 3 cloves Garlic, finely minced
1 tsp Redmond Real Salt
4 cups Romaine Lettuce, chopped
.5 whole Red Onion, finely diced
10 - 8 whole Bacon, strips, chopped
3 - 4 whole Green Onion (Scallion), finely chopped
.5 cup Grape Tomatoes, sliced in half or quarters depending on size
3 Tbsp Dill Pickle Slices, chopped, or use dill pickle relish like Bubba's
1 pinch Salt and Pepper, to taste
1 - 2 tsp Chives, finely chopped, optional garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add pasta and 1 tbsp of salt to boiling water in a 3 qt heavy bottomed pan. Boil until cooked to desired tenderness. Drain and rinse under cold water, place in a large bowl and set aside.
While pasta boils, make dressing by adding mayo, milk, mustard, garlic and salt to a small bow. Whisk to fully combine then add to cooled pasta and stir to coat.
Toss in lettuce, red onion, bacon, green onions and tomatoes and pickles. Stir to coat evenly, add pepper and chives, stir again and serve immediately. Store any leftovers in the refrigerator, best consumed within a day.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	352
Fat:	14 g
Carbohydrates:	52 g
Protein:	7 g
Cholesterol:	12 g
Sodium:	2180 mg
Fiber:	4 g
Sugars:	3 g
Calculated for total recipe.