I first had this salad when visiting my son and daughter-in-law for my grandson's baptism. My daughter-in-law made this salad for our dinner, and I loved it. It is fresh and very flavorful. The original recipe can be found on Kelsey Nixon's Potluck Blog
BLT Pasta Salad
Yield: 8-10 servingsFor the dressing:
1/2 cup plain Greek yogurt
1/2 cup mayonnaise
1/4 cup fresh basil leaves
1 clove garlic, minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
For the salad:
1 pound sliced bacon (approximately 16 slices) (I use thick-cut bacon)
1 pound dried short past (rotini, fusilli, or farfalle)
1 pint cherry tomatoes, halved (about 10 oz)1 avocado, diced
3 oz romaine lettuce chopped
3 tbsp finely chopped fresh chives
I typically use mezzo rigatoni because I like it better in this salad.
1/2 cup plain Greek yogurt
1/2 cup mayonnaise
1/4 cup fresh basil leaves
1 clove garlic, minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
For the salad:
1 pound sliced bacon (approximately 16 slices) (I use thick-cut bacon)
1 pound dried short past (rotini, fusilli, or farfalle)
1 pint cherry tomatoes, halved (about 10 oz)1 avocado, diced
3 oz romaine lettuce chopped
3 tbsp finely chopped fresh chives
I typically use mezzo rigatoni because I like it better in this salad.
Prepare the salad and then prepare the dressing and mix. Chill salad for about an hour.
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