I saw this little beauty while browsing around the world wide web the other day. Thanks Food Network. YUM.
Kevin would seriously eat BLTs every day. And he loves pasta salad. So, I thought this was a perfect recipe.
We celebrated Father’s Day a week early this year. So, I made it for our family Father’s day cookout yesterday. It was great! I used bow tie pasta. (ya know….for father’s day….haha) I cooked them al dente’, but they still got kind of broken up when I tossed the ingredients together. I was as gentle as I could be, which if you know me isn’t very gentle! :) Maybe the corkscrew recommendation in the recipe would hold up better. It still tasted amazing! I also used half as much mayo and added Greek yogurt instead. I might not add the lettuce next time and just put the pasta salad over lettuce as a meal. We ate the left-overs today and it was still great. But the lettuce would be more crisp if I did it that way. I thought it was interesting that the recipe called to saute the tomatoes. It was a nice addition. I actually really liked the way it tasted warm right after adding the tomatoes. Warm, cold, room temp….so many options. :)
BLT PASTA SALAD
- 12 ounce corkscrew shaped pasta
- 1/2 cup milk
- 12 ounces lean bacon
- 3 medium ripe tomatoes, cut into chunks
- 1 tablespoon chopped fresh thyme
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
- 1/2 cup mayo (i used 1/4 cup mayo and 1/4 cup greek yogurt)
- 1/4 cup sour cream
- 4 tablespoons chopped chives
- 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts