Name: BLT Pasta Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H22M0.000S
Total time: P0Y0M0DT0H42M0.000S
Yield: 4 servings
Ingredients: 12 ounces corkscrew-shaped pasta; 1/2 cup milk; 12 ounces lean bacon; 3 medium ripe tomatoes, cut into chunks; 1 tablespoon chopped fresh thyme; 1 clove garlic, minced; Kosher salt and freshly ground pepper; 1/2 cup mayonnaise; 1/4 cup sour cream; 4 tablespoons chopped chives or scallion greens; 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

Directions

Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
Photography by Antonis Achilleos

Courtesy of Food Network Magazine

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BLT Pasta Salad

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