I’m really in spring and summer cooking mode now and I want to share this recipe for BLT pasta salad with you. It’s one of those great salads for this time of year because it can be made ahead and served cool or at room temperature. I find that people always love the bacon-lettuce-tomato trio in the summer. It really makes such a difference when the tomatoes are ripe from the garden. We all know how good the sandwiches are, now it’s time for a salad!
Like most pasta salads, this one entails tossing hot pasta with the rest of the prepared ingredients. It is essential that your bacon is really crispy for this dish because if it’s undercooked it will be flabby and bland in the finished dish. I typically cook the bacon in advance and let it drain on a paper towel in the morning. This way it is ready when I need to assemble everything else
One of the keys to pulling this whole salad together is the bright lemony dressing that is just the right amount of creamy and salty. It is marries the flavors of the ingredients to truly create the beloved BLT summer flavor. I like to serve this with chicken, burgers, or grilled lamb. It is such a hearty salad that works well with strong, intensely flavored foods. Sometimes I simply eat it as a stand-alone meal for a light lunch.
This will definitely be a crowd-pleaser at your next outdoor gathering. Remember to cover it with plastic and keep it in the fridge until about a half hour before you are ready to eat it. It travels very well and is a good recipe to keep in your back pocket since it comes together so quickly. You know it’s summer with BLT’s are served everywhere and are full of ripe tomatoes. Now you have a salad version of the summer favorite to enjoy, too!
BLT Pasta Salad
Everyone loves a good BLT, especially in the summer. This salad is a real crowd pleaser for outdoor entertaining. It is the pasta equivalent to the beloved sandwich and can easily serve a crowd. Be sure use the ripest tomatoes you can find at the farmer’s market, they really elevate the dish to a whole new level!
Makes to 4 to 6 servings
1 pound farfalle pasta, cooked and cooled
10 slices bacon, cooked until crispy, drippings reserved
2 cups grape tomatoes, quartered
1 heart of romaine, outer leaves discarded and chopped into bite-size pieces
½ shallot, finely chopped
Dressing:
Juice and zest of ½ lemon
1 teaspoon Dijon mustard
1 teaspoon bacon drippings
3 tablespoons olive oil
2 teaspoons mayonnaise
1/2 teaspoon salt
¼ teaspoon freshly cracked black pepper
Cooked the pasta according to package directions, drain and add it to a large serving bowl.
Chop the bacon into bite size pieces and add it to the pasta.
Then, add the tomatoes, the chopped romaine, and the shallots.
Make the dressing by whisking together the lemon juice and zest, Dijon mustard, bacon drippings, olive oil, mayonnaise and salt and pepper, until smooth and creamy.
Drizzle it all over the pasta and ingredients and toss everything well until everything is evenly coated.
Serve immediately!
If you are preparing this in advanced, cover the salad with plastic wrap and refrigerate until ready to serve.
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact team@nikkiglekasevents.com or call 203.658.8659.