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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is the only pasta salad my husband will eat. The dressing though similar to other BLT salads on the site has one major difference and it really adds a wonderful zip to the salad. When ever I serve this salad several people go home with the recipe. Ingredients:
1 (7 ounce) box elbow macaroni |
8 slices bacon, cooked crisp and crumbled |
3 roma tomatoes, diced |
1/2 head iceberg lettuce, shredded |
3 -4 green onions, chopped |
3/4 cup mayonnaise |
1/2 cup barbecue sauce (i prefer using any original flavor) |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 -3 tablespoons lemon juice (i often use fresh squeezed) |
Directions:
1. Fry bacon until crisp, place on paper toweling to drain.
2. Cook pasta following package directions.
3. While pasta is cooking crumble bacon, chop tomatoes, and green onion.
4. Drain pasta and run under cold water.
5. Add pasta, tomatoes, bacon, and green onion to a large bowl and stir to combine.
6. Place all dressing ingredients in a small bowl and mix well.
7. Pour dressing over pasta and stir until thoroughly combined.
8. Shred lettuce just before serving. Add it to the salad; giving it one last good stir.
9. Refrigerate.
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