Main Courses
BLT Pasta Salad
Command Cooking
Posted: May 20
Time: 30 minutes
Yield: 6 servings
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BLT Pasta Salad is the prime choice when you'd prefer to switch out your carbs, say, a bun for some pasta. Bouncy fusilli spirals, sweet cherry tomatoes, crunchy romaine lettuce, healthy baby spinach, and salty chopped bacon are tossed together with a creamy, garlicky, dilly dressing. You can serve it as-is or chilled; either way, tasty BLT Pasta Salad will make you forget there are other options out there!
Ingredients
For the dressing:
• 1/2 cup Greek yogurt, plain, nonfat
• 2 tablespoons nonfat milk
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried dillweed
• 1/8 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper, optional
• Worcestershire sauce, to taste
For the pasta salad:
• 1 (8-ounce) package of fusilli pasta
• 2 cups cherry tomatoes, halved
• 2 cups romaine, lightly packed, chopped
• 2 cups baby spinach, lightly packed
• 3 tablespoons chives, chopped, plus more, optional, for garnish
• 4 (8-ounce) slices of bacon, thick-cut, cooked, cut into chunky bite-sized pieces
Directions
Step 1
In a small bowl or measuring cup, whisk together the Greek yogurt, milk, olive oil, garlic powder, black pepper, onion powder, dried dillweed, salt, cayenne pepper, and Worcestershire sauce.
Step 2
Refrigerate the dressing mixture until ready to use.
Step 3
Cook the pasta until al dente, according to the package instructions.
Step 4
Drain the pasta.
Step 5
Place the drained pasta into a large serving bowl.
Step 6
Pour the dressing mixture over the pasta and toss to coat.
Step 7
Gently fold the cherry tomatoes, romaine, spinach, 3 tablespoons of chives, and bacon into the pasta mixture.
Step 8
Sprinkle the additional chives for garnish.
Step 9
Serve at room temperature or chilled.
