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BLT PASTA SALAD Author: a bird and a bean ..adapted from food network Recipe type: side dish This pasta salad is so good. It’s good warm, or cold. I like adding greek yogurt with the mayo to make it a little more healthy. Ingredients | |
12 ounce | corkscrew shaped pasta |
½ cup | milk |
12 ounces | lean bacon |
4 medium | ripe tomatoes, cut into chunks |
1 tablespoon | chopped |
fresh thyme | |
1 clove | garlic |
minced Kosher salt | |
freshly ground pepper | |
¼ cup | mayo |
¼ cup | greek yogurt |
¼ cup | sour cream |
4 tablespoons | chopped chives |
5 cups | chopped romaine hearts |
Instructions
Cook the pasta in a large pot of salted boiling water according to package.
Drain and toss with the milk in a large bowl; set aside. Crazy to toss it with milk. You won’t be sorry.
Cook the bacon in a large skillet over medium-high heat until crisp. Drain. Discard drippings, but reserve about 3 tablespoons of drippings from the pan.
Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper.
Crumble the bacon, set aside ¼ cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, greek yogurt and sour cream with 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper.
Add the lettuce; toss again to coat.
Garnish with the reserved bacon and the remaining 1 tablespoon chives.
Serve at room temperature. Or chilled the next day. Refrigerate leftovers. If there are any.
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