Pasta BLT Salad
Are you ready for the summer months of picnics, game parties and family gatherings? My crew loves pasta salad and this one tops our list. I like that it is just as good the next day so left overs if any are not a problem.
12 ounce pasta (any shape – we love both the tube style and cork screw)
½ cup milk
12 ounces bacon
4 medium ripe tomatoes, cut into chunks
1 tablespoon thyme
1 clove garlic, minced
Salt and pepper to taste
1/2 cup mayo
1/2 cup greek yogurt
1/2 cup sour cream
1 bunch chopped green onions
1 bunch chopped romaine hearts
~ Cook the pasta in a large pot according to package.
~ Drain well and place in large bowl (not the serving dish just a large bowl to mix everything together)
~ Salt & Pepper and pour in the milk. Gently toss to coat
~ Cook the bacon until crispy. I prefer No Mess Oven Method but stove top works just as well.
~ Drain about 3 tablespoons of the bacon drippings into a skillet and place on medium-high heat.
~ Add garlic, thyme, and tomatoes in bacon drippings and cooked until the tomatoes start to break down (maybe 4-5 minutes)
~ Crumble or cut up the bacon, reserve 1/2 cup for garnish.
~ Fold in the chopped bacon and the heated garlic, thyme, tomato mixture to the pasta.
~ In another bowl, combine the mayonnaise, greek yogurt, sour cream and about half the green onions.
~ Fold into pasta mixture making sure to coat all the pieces. I will salt and pepper again at this point in the recipe (taste it to see if it needs more).
~ Fold in the romaine lettuce
~ Transfer mixture to serving dish or bowl.
~ Sprinkle the reserved bacon and green onions over the top.
If you have any leftovers, you might want to add a couple of spoonfuls of mayo and gently toss to freshen up.
Another easy to make and take is our Make Ahead Salad.