BLT Pasta Salad

BLT sandwiches, aka bacon, lettuce and tomato sandwiches, are very popular, but then if you are a bacon eater, ANYTHING with bacon is going to be a bit hit.  The BLT is now going to a completely different level, and can be turned into a pasta salad too.  I use bacon and tomatoes for everything anyway, so no news there, but the twist was adding the lettuce to the salad as well.  The lettuce is actually mixed in with all the rest of the ingredients, and not just used as a bed for the salad.  It is an interesting new twist to an old classic.  Larry was more than a bit surprised to see the lettuce was actually mixed into the salad too.  He had a hard time believing it, until he saw it and enjoyed it.  I served this salad as part of our Juneteenth celebration feast.  Celebrating Juneteenth

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BLT Pasta Salad

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1 lb cooked pasta – elbow, bowtie, shells, etc.

1 1/2 cups mayonnaise

1/4 cup apple cider vinegar

3 TBSP sugar

1/2 red onion, diced fine

1 TBSP garlic

1 tsp paprika

1/4 tsp dill

salt & pepper to taste

1/4 cup green onions, sliced thin

1 cup tomatoes, medium dice

1/2 lb bacon, cooked and crumbled

2 cups shredded lettuce

 

Combine the pasta, bacon, and vegetables and toss together well.

Then combine the mayonnaise, vinegar, sugar and spices.

 

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Mix the pasta and the dressing together, making sure to thoroughly toss everything together well.  This salad is best when served cold.  Chill it in the refrigerator until you are ready to enjoy it.  This is simple and easy to make, and very refreshing on a hot summer’s day.  Top with more bacon and green onions.

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Stay safe and stay well Everyone.  ‘Til next time.

 

 

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

19 thoughts on “BLT Pasta Salad”

  1. This looks really good. Am definitely going to try this but since you said it is best served chilled will wait for warmer weather here first and then give this a try. So will save it for later reference.

    Liked by 3 people

  2. Now that is an absolute cracking salad Jeanne – one of my attributes in catering was training as a Salad Chef and specialising in restaurants in the garde manger when l was training to be executive chef for one of the restaurants when younger l worked in for a few years. Even now salads are my go to dish.

    Liked by 2 people

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