BLT Pasta Salad
Pasta Salad with extra veggies!
Servings: 1 Salad (about 12 Servings)
Ingredients
- 2 Hearts Romaine or Iceberg Lettuce chopped
- 10 Slices Bacon fried, drained, and chopped (can substitute bacon bits or precooked bacon)
- 1 Cup Whole Wheat or Gluten Free Pasta
- 1/4 Small Onion sliced
- 1 Cup Grape or Cherry Tomatoes Or Cherry Tomatoes, halved
- 1 Cup Real Mayo I used Olive Oil and Cracked Pepper
- 1/2 Cup Sour Cream
- 3 tsp Garlic minced
- 8 ounces Cheddar Cheese Optional - Cubed
- Salt and Pepper Optional - to taste
Instructions
- While bacon is frying, boil water for pasta and chop lettuce, onion, tomato, and cheese.
- Keep cheese in a separate bowl, you will add this just before serving.
- Cook pasta according to package, drain, rinse with cool water, set to side.
- In a small bowl mix Mayo, Sour Cream, Garlic, salt and pepper. Set to side until other ingredients are ready.
- Fold mayo mixture, cover and place in fridge for 1+ hours prior to serving.
- Chop bacon into bite size pieces, add onto bed of lettuce with other vegetables.
- Add cheese cubes in just before serving.
Notes
Mod Carb Dish
*This salad does not keep for an extended amount of time. Plan to eat the same day or the following day before things start to get mushy.
Low Carb - Omit pasta and cut down on the amount of dressing or add extra Romaine to keep from being too creamy.