joybauer.com / Food Cures / Food and Recipes for Health Conditions / BLT Pasta Salad

<< Back

Print

RecipeBLT Pasta Salad

Nutrition Facts
Amount per Serving
  • Calories: 240
  • Protein: 12 g
  • Total Fat: 9 g
    • Unsaturated Fat: 6 g
    • Saturated Fat: 3 g
  • Cholesterol: 40 mg
  • Total Carbohydrate: 27 g
  • Dietary Fiber: 4 g
  • Total Sugar: 4 g
    • Natural Sugar: 4 g
    • Added Sugar: 0 g
  • Sodium: 430 mg

It’s true—everything is better with bacon! In this recipe, the classic BLT sandwich is transformed into pasta perfection. It’s a unique side that you can serve at barbecues alongside burgers, chicken or fish entrées, or enjoy as a generous helping for a luscious lunch or fuss-free supper. It’s a very versatile dish. You can swap the dressing: Top your bowl with Italian-style dressing (bottled or homemade) for a Mediterranean spin or enjoy it with creamy Bacon-Buttermilk for a traditional take. Add pearl mozzarella balls or feta crumbles. Top with jalapeños, diced chicken or avocado—you’re the boss of your bowl.

  • Prep time
  • Total Time
This recipe makes 14 cups
Ingredients:

Pasta Salad

  • • 1 pound rotini or fusilli pasta, preferably whole grain
  • • 12 ounces (~20 slices) cooked turkey bacon, divided
  • • 4 loose cups baby arugula leaves (about 4 handfuls)
  • • 3 cups cherry tomatoes, halved

Bacon Buttermilk Dressing (makes 1 cup)

  • • ½ cup light sour cream
  • • 2 tablespoons low-fat mayonnaise
  • • 3 tablespoons low-fat buttermilk
  • • 1 tablespoon lemon juice
  • • ¾ teaspoon onion powder
  • • ¼ teaspoon garlic powder
  • • ¼ teaspoon ground black pepper
  • • 2 to 3 strips cooked turkey bacon, finely minced
  • • 1 to 2 tablespoons chopped scallion (green onion) or chives
  • • 1 tablespoon finely chopped fresh parsley
Preparation:

Cook the pasta according to package directions for al dente. Drain and set aside.

While the pasta cooks, make the dressing by tossing all ingredients in a bowl and mix until well combined. Set aside.

Slice all the cooked turkey bacon (with the exception of the few strips you minced for the dressing) into about 1-inch pieces.

Add the cooked pasta to a large mixing bowl and toss with the bacon, tomato halves, baby arugula leaves and dressing. Or, serve the dressing on the side and let everyone mix in their own.

A serving is 2 cups pasta salad with 2 tablespoons dressing.

Try my Kale Pesto Macaroni Salad.