BLT Pasta Salad
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 960, total fat 56 G., saturated fats G., proteins 44 G., carbohydrates 73 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 960, total fat 56 G., saturated fats G., proteins 44 G., carbohydrates 73 G., fiber G., cholesterol mg, sodium mg, sugar G.
BLT (Bacon, Lettuce, Tomato) is a classic American sandwich staple. Fried, flavorful bacon, crisp, fresh lettuce, and ripe, juicy tomato, sandwiched between two slices of bread, later evolved into salads. BLT salads and sandwiches are incredibly popular in the US and UK, especially during summer tomato season.
Make a hearty salad that can be served as a standalone dish by replacing the bread slices with pasta.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g of spiral pasta (fusilli)
- 0.5 cups of milk
- 350 gr. lean bacon
- 3 medium ripe tomatoes, cut into pieces
- 1 tbsp chopped thyme
- 1 clove garlic, minced
- 0.5 cup mayonnaise
- 1/4 cup sour cream
- 4 tablespoons chopped green onions or chives
- 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine lettuce hearts
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Recipes with similar ingredients: fusilli spiral pasta, tomatoes, Boston salad, chives, milk, sour cream, mayonnaise, thyme, bacon
Cooking the dish according to the recipe:
- In a large saucepan of boiling salted water, cook the pasta according to package directions. Drain, transfer the pasta to a large bowl, and toss with the milk.
- Meanwhile, fry the bacon in a large skillet over medium heat until crisp, then transfer to paper towels to drain. Leave only 3 tablespoons of fat in the skillet; discard the rest.
- Add the tomatoes, thyme, and garlic to the pan and stir until warmed through. Season with salt and pepper to taste. Crumble the bacon into small pieces; set aside 1/4 cup for serving. Toss the remaining bacon and tomato mixture with the pasta.
- Mix mayonnaise, sour cream, and 3 tablespoons of green onions into the paste. Season with salt and pepper to taste. Add the lettuce leaves and toss again. Sprinkle with bacon and the remaining green onions. Serve the salad at room temperature.
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