Incredible BLT Pasta Salad
"A classic sandwich in salad from is the best thing since sliced bread."
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 10 slices bacon, diced into 1-inch pieces
- 1⁄2 lb farfalle pasta, cooked according to package directions
- 1 lb cherry tomatoes, cut in half
- 1⁄4 cup chopped red onion
- 4 cups shredded romaine lettuce
- 1⁄2 cup buttermilk
- 1⁄3 cup sour cream
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon granulated garlic
- 1⁄2 teaspoon granulated onion
- 1 pinch cayenne pepper
- 1⁄4 cup chopped parsley (garnish)
- kosher salt
- ground black pepper
directions
- Equipment: Large skillet.
- In a large skillet over medium heat, cook bacon until crisp, about 5-8 minutes. Remove and drain on a towel lined plate. Place half of the drained bacon in a large bowl with cooked farfalle, cherry tomatoes, red onions, romaine, salt and pepper. Set aside.
- In a medium bowl, whisk to combine buttermilk, sour cream, lemon juice, dijon mustard, granulated garlic, granulated onion, cayenne and salt to taste. Pour dressing over pasta salad and toss to combine. Serve topped with remaining bacon and a sprinkle of chopped parsley.
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Reviews
-
An easy salad for those hot nights!! This always disappears at pot lucks...men do love their bacon. And if you find you don't have bacon, use salami or pepperoni cut into strips and throw in some garbanzo beans, peperoncini, and basil; add Parmesan to the dressing! The possibilities are endless. -
Sorry, not a fan of this salad. I didn't like the taste of the dressing at all. I also found the dressing got so "soaked up" by the pasta that the next day it was dry. I had to add store bought dressing just to get it to come back to life. The once crispy bacon was also limp after being in there overnight. There are much better pasta salad recipes out there.
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I love the concept and the video made it look enticing to make. Unfortunately, the dressing killed it for me - very sour. I'm not sure how to fix it - maybe less lemon juice or add some sugar/salt to even out the flavors. I even tried it the next day, thinking maybe it needed 24 hours to meld, but it was still not to my taste at all. It was also a lot of work to prepare. I see that there a quite a few versions of this salad on this site - maybe I can adapt the dressing from another recipe. 3 stars for the engaging video and the concept.
RECIPE SUBMITTED BY
Genius Kitchen
United States
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