Description
A delightful fusion of classic BLT flavors with creamy pasta salad, perfect for gatherings and meals.
Ingredients
- 12 ounces rotini or bowtie pasta
- 8 slices thick-cut bacon, cooked until crispy and chopped
- 2 cups chopped Romaine or iceberg lettuce
- 1 cup cherry tomatoes, halved
- 3 green onions, thinly sliced
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1/4 cup shredded sharp cheddar cheese
Instructions
- Start by boiling the rotini pasta in salted water according to the package instructions, typically about 8-10 minutes. Stir occasionally to prevent any sticking. Once al dente, drain well and keep it slightly warm.
- While the pasta cooks, heat a skillet over medium heat. Cook the bacon flat until crispy, around 5-7 minutes per side. Once done, transfer them to paper towels to drain the excess fat and chop them into bite-sized pieces.
- Next, rinse and chop the Romaine lettuce into bite-sized pieces. Halve the cherry tomatoes and slice the green onions thinly. For an enhanced flavor, toss the green onions briefly in the warm bacon fat.
- In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, and garlic powder. Season with salt and pepper according to taste.
- In a large bowl, gently toss the warm pasta with the prepared dressing. Add in the chopped bacon, lettuce, tomatoes, and green onions. If using, sprinkle with shredded sharp cheddar cheese and carefully fold everything together.
- For the best flavor, chill the pasta salad for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 2-3 days. Consider chilling mixing bowls before use to keep ingredients fresh while preparing.
