Saturday, January 8, 2011

BLT Pasta Salad.

  • 12 oz corkscrew-shaped pasta
  • 1/2 c milk
  • 12 oz lean bacon
  • 3 medium ripe tomatoes, cut into chunks
  • 1 T chopped fresh thyme
  • 1 cove garlic, minced
  • Kosher salt and freshly ground pepper
  • 1/2 c mayonnaise
  • 1/4 c sour cream
  • 4 T chopped chives or scallion greens
  • 5 heads Bibb lettuce, quartered, or 5 c chopped romaine hearts
  1. 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.
  2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp (I do not recommend turkey bacon for this. It just did not taste as good and I typically love turkey bacon.) Drain on paper towels. Discard all but 3 T drippings from the pan.
  3. Add the tomatoes, thyme, and garlic to the pan and toss until warmed through; season with salt and pepper.
  4. Crumble the bacon into bite-size pieces; set aside 1/4 c for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
  5. Mix the mayonnaise, sour cream and 3 T chives 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 chives. Serve at room temperature.

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