Blt Pasta Salad With Blue Cheese Food

BLT PASTA SALAD

Steps:

• Whisk together mayonnaise, ranch dressing and 1 tablespoon bacon grease (optional).
• In a large bowl assemble the pasta, tomatoes, avocado, cheese, red onion, lettuce and bacon.
• Pour the dressing over and toss to combine.
• Garnish with parsley and serve.

BLT PASTA SALAD

Steps:

• Cook the bacon in a large skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool to room temperature, then crumble up into bite-sized pieces.
• Cook the pasta according to package directions. Drain, rinse with cold water, and let cool.
• Meanwhile, in a large bowl, whisk together the mayonnaise, milk, ranch seasoning, lemon juice, parmesan cheese, and black pepper. Add the pasta, tomatoes, lettuce, onion, herbs and half of the crumbled bacon to the bowl with the dressing. Gently fold together to coat. Top with remaining bacon and serve.

BLT PASTA SALAD RECIPE

Steps:

• Cook pasta according to package instructions, drain the pasta and rinse under cold water, set aside to cool.
• In a small bowl, combine the ingredients for the dressing and whisk until creamy.
• In a large salad bowl, add the cooked pasta, chopped romaine, halved tomatoes, cooked bacon, and chopped red onion and toss.
• Just before serving, add the dressing to taste and gently toss until combined.

BLT PASTA SALAD WITH BLUE CHEESE

Steps:

• In a bowl, combine the cooked pasta, tomatoes, scallions, and arugula.
• In a separate bowl, whisk together the olive oil, mustard, lemon juice and vinegar until well combined and emulsified. Season the dressing to taste with salt and pepper, and toss the pasta and vegetables.
• Crumble the crisp bacon and the blue cheese over the salad and toss to combine thoroughly.

BLT PASTA SALAD

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.