Blt Salad With Pasta Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain., Drain pasta and rinse in cold water; place in a large bowl. Add the bacon, tomato and dressing. Toss to coat. Refrigerate until serving. , Just before serving, add romaine and toss to coat.

Steps:

• Combine mayonnaise, lemon juice, sugar and bouillon for the dressing.
• Combine rotini, bacon, tomato, and green onion.
• I recommend waiting until you are ready to serve before mixing in the lettuce.

Steps:

• 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.
• 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.
• 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.
• Photography by Antonis Achilleos

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
• Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.
• In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.

Steps:

• Heat a drizzle of olive oil in a skillet over medium-high heat and add bacon, cook until crisp then drain on paper towels.
• In a salad bowl, whisk together the garlic, mustard, vinegar and stream in extra-virgin olive oil to incorporate the dressing, season with salt and pepper and stir in chives. Shred lettuces and add to the bowl. Halve the cherry tomatoes and add to the bowl along with bacon. Toss salad to coat evenly with dressing and serve.

Steps:

• The night before school, cook the pasta following pack instructions and run under cold water to cool quickly. Mix in the bacon, spinach, tomatoes, crème fraîche and mustard, and season with a little salt. Spoon into an airtight container and keep overnight in the fridge.

Steps:

• Fry bacon until crisp, place on paper toweling to drain.
• Cook pasta following package directions.
• While pasta is cooking crumble bacon, chop tomatoes, and green onion.
• Drain pasta and run under cold water.
• Add pasta, tomatoes, bacon, and green onion to a large bowl and stir to combine.
• Place all dressing ingredients in a small bowl and mix well.
• Pour dressing over pasta and stir until thoroughly combined.
• Shred lettuce just before serving. Add it to the salad; giving it one last good stir.
• Refrigerate.

Steps:

• Prepare pasta salad mix according to package directions. Stir in tomato and bacon. Serve over lettuce.