Creamy BLT Pasta Salad

So the other day, we had an impromptu BBQ with friends.  I say impromptu because we didn’t plan it.  At all. Meaning when I woke up that morning, I had no idea I was going to be making a pasta salad to serve alongside some brats that KB grilled up.  Anyways, I knew I had seen a recipe for BLT pasta salad before, but there are about a million versions of it.  So I decided to check the pantry and see if we had at least bacon, lettuce, tomatoes and noodles and I would make something up myself.  I was skeptical about adding the lettuce because I didn’t want it to get soggy, but I happened to have some romaine hearts and shredded those up and since I was serving it right away, it turned out fine.

The recipe is simple and you could really vary the ingredients with similar success.  I basically threw the ingredients for a classic BLT in a bowl with some pasta, added some green onions and made a creamy dressing that I would normally do a variation of for coleslaw.

Start by making your dressing in the bottom of a large bowl.  I used mayonnaise, sour cream, sugar, salt, pepper, garlic powder, a dash of cayenne pepper and apple cider vinegar.

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Mix together with a whisk.  Set aside.

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Meanwhile, cook your noodles.  Al dente is fine.  Set aside and let cool.

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Then cook bacon until crispy.

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Into the bowl with the dressing add the following: noodles, bacon, halved cherry tomatoes, shredded romaine hearts, and green onions.

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Mix until all ingredients are coated with the dressing.

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Serve and enjoy!

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Recipe:

1 – 16 oz box of short pasta – I used bowtie, but you could use elbow noodles, or any other shape
10 oz cherry tomatoes, halved
10 strips of bacon, diced
1 heart of romaine lettuce, shredded
3 green onions, chopped

Dressing:
1/2 cup sour cream
1/2 cup mayonnaise
1 Tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
1/2 to 1 teaspoon garlic powder (depends on how garlicky you like it)
dash of cayenne pepper – more if you like heat
3 Tablespoons apple cider vinegar (more or less, depending on the consistency of the dressing once mixed)

In a large bowl, whisk all ingredients for dressing: sour cream, mayonnaise, sugar, salt, pepper, garlic powder, cayenne pepper and apple cider vinegar.  If the dressing is a little too thick, add a little more apple cider vinegar to taste.  You can adjust the amount of garlic powder and cayenne a little or a lot depending on your taste preferences.  Set dressing aside.  Meanwhile, cook noodles and bacon.  Let cool.  Add cooked pasta, bacon, cherry tomatoes, lettuce and green onions to the dressing.  Mix well.

Serve and enjoy!

Caroline