BLT Pasta Salad (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Ingredients:
12 ounces corkscrew-shaped pasta |
1/2 cup milk |
12 ounces lean bacon |
3 medium ripe tomatoes, cut into chunks |
1 tablespoon chopped fresh thyme |
1 clove garlic, minced |
kosher salt and freshly ground pepper |
1/2 cup mayonnaise |
1/4 cup sour cream |
4 tablespoons chopped chives or scallion greens |
5 heads bibb lettuce, quartered, or 5 cups chopped romaine hearts |
Directions:
1. Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons 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 into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
3. Mix the mayonnaise, sour cream and 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.
4. Per serving: Calories 960; Fat 56 g (Sat. 20 g; Mono. 30 g; Poly. 18 g); Cholesterol 125 mg; Sodium 2,114 mg; Carbohydrate 73 g; Fiber 5 g; Protein 44 g
5. Photography by Antonis Achilleos
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