BLT Pasta Salad
BLT salad takes the classic flavors of one of my favorite sandwiches and turns them into a super fresh, super crave-able summer side dish (or the best work-from-home lunch ever!)
Servings: 10 servings
Ingredients
dressing
- 3/4 cup mayonnaise
- 1 1/2 Tbsp apple cider vinegar
- 3/4 tsp sugar
- 1/2 tsp salt
pasta salad
- 1 lb dry pasta, I used cavatappi
- 9 slices bacon, cooked until crispy and chopped
- 1/2 medium red onion, slivered
- 3 cups roughly chopped lettuce greens (choose a sturdy, crisp lettuce, or substitute arugula)
- 1 dry pint (16 ounces) cherry tomatoes, halved
Instructions
- Whisk the dressing ingredients together and taste to adjust.
- Cook the pasta until al dente. Rinse under cool water to bring it to room temperature, then drain well. I sometimes dump the pasta onto paper towels to remove the excess water. Transfer to a large mixing bowl.
- Coat the pasta with about 1/2 of the dressing. Taste and add extra salt if needed.
- Add the chopped bacon, red onion, lettuce, and tomatoes to the bowl along with the rest of the dressing. Toss everything together gently with the rest of the dressing to combine, and serve immediately or keep in the fridge for up to a couple of hours before serving.
Nutrition
Calories: 379 kcal · Carbohydrates: 37 g · Protein: 9 g · Fat: 21 g · Saturated Fat: 5 g · Polyunsaturated Fat: 9 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 20 mg · Sodium: 365 mg · Potassium: 278 mg · Fiber: 2 g · Sugar: 3 g · Vitamin A: 1049 IU · Vitamin C: 12 mg · Calcium: 22 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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