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BLT Pasta Salad
BLT Pasta Salad
Photo: Liz Andrew/Styling: Erin McDowell

Raise your hand if you adore salad. (“Bueller…?”) We get it. That’s because you haven’t met BLT pasta salad. It combines all the crunchy, savory, creamy ingredients of the classic sandwich—minus, well, the bread (because pasta is way more fun). 

RELATED: Gluten-Free Cauliflower Gnocchi Pomodoro

8 servings

1 pound bacon

Freshly ground black pepper

1 pound pasta

½ cup mayonnaise

3 tablespoons Dijon mustard

3 tablespoons cider vinegar

Kosher salt

3 medium tomatoes, cut into small wedges

1 avocado, diced

1 head romaine lettuce, chopped

1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil. Arrange the bacon on the baking sheet; season generously with black pepper. Bake until the bacon is crisp, 15 to 17 minutes. Remove from the pan from the oven and cool completely.

2. Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to the packageinstructions, 7 to 9 minutes. Drain and cool to room temperature.

3. In a small bowl, whisk together the mayonnaise, mustard and vinegar; season with salt and pepper.

4. In a large bowl, toss together the pasta, tomato, avocado and romaine. Crumble the bacon into the salad.

5. If serving immediately, add the dressing and toss well to coat. Or leave undressed and store in the refrigerator for up to two days.

615 calories

39g fat

51g carbs

17g protein

4g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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