BLT Pasta Salad

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“I made a ‘lite’ ver­sion of this with tur­key ba­con and light cheese. I couldn’t taste the dif­fer­ence at all. It was del­ish!”

– RAPTORSHARK “I brought this to a potluck and ev­ery­one loved

it. I think it tastes best with home­made ranch dress­ing, us­ing the pack­aged dry mix rather than bot­tled.”

– JHARMON27

1 pound bow-tie or medium

shell pasta

1 pound sliced ba­con

1½ cups halved cherry toma­toes 1½ cups bot­tled light ranch

salad dress­ing

1 cup thinly sliced red onion 1½ tea­spoons black pep­per 1½ cups shred­ded ro­maine let­tuce ½ cup chopped fresh pars­ley

1. Cook pasta ac­cord­ing to pack­age di­rec­tions. Drain and rinse un­der cold wa­ter.

2. Mean­while, cook ba­con in a large skil­let over medium heat, turn­ing once, un­til crisp. Drain; pat dry with pa­per tow­els. Crum­ble and set aside.

3. Stir to­gether toma­toes, salad dress­ing, red onion, and pep­per in a large bowl. Add pasta and toss to coat. Chill, cov­ered, at least 2 hours. (Pasta mix­ture and ba­con can be made up to 24 hours ahead and chilled and stored in sep­a­rate air­tight con­tain­ers.) Be­fore serv­ing, stir in crum­bled ba­con, ro­maine, and pars­ley.

382 RE­VIEWShands-on 20 min to­tal 2 hr, 30 min serves 10 sub­mit­ted by: kristy hop­kinsar­magazine.com/blt-pasta-salad PER 1-CUP SERV­ING: 332 CAL; 13.4g FAT (2.3g SAT); 11.2g PRO; 41g CARB; 2.5g FIBER; 583mg SODIUM; 4g SUG­ARS

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