BLT Pasta Salad
You’ll Need
–1 pound farfalle pasta
–4 to 6 slices thick-cut bacon, chopped
–2 cups cherry tomatoes, halved
–2 cups romaine lettuce, roughly chopped
–½ red onion, finely diced
–¼ cup olive oil
–3 tablespoons red wine vinegar
–1 tablespoon lemon juice
–1 clove garlic, minced
–½ tablespoon dried parsley
–½ teaspoon dried oregano
–½ teaspoon dried basil
–Salt and pepper, to taste
How To
- Cook the pasta according to package directions. Drain in a colander and run under cold water to stop the cooking process.
- In the meantime, cook the bacon over medium-high heat until it becomes crispy. Transfer the cooked bacon to a plate lined with a paper towel to drain.
- In a small bowl, make the Italian dressing by whisking together the olive oil, red wine vinegar, lemon juice, garlic, parsley, oregano and basil.
- In a large bowl, combine the pasta, bacon, tomato, lettuce, red onion and dressing. Toss until well-combined. This salad is best dressed just before serving. If you’re making it in advance, simply store the dressing separately and toss it 10 minutes before enjoying. This pasta salad can be stored in the refrigerator for 3 to 4 days.
To Find Next 2 Recipes, Please Head On Over To The Next Page.
