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Photo by Photography by Antonis Achilleos
  

BLT Pasta Salad

Recipe courtesy Food Network Magazine
Rating
★★★★  Submit review
(2 people have added this recipe to their favorites.)

Ingredients

  • 12 ounces  corkscrew-shaped pasta
  • 1/2  cup  milk
  • 12  ounces   lean bacon
  • 3  medium ripe   tomatoes, cut into chunks
  • tablespoon  chopped fresh thyme
  • 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

Preparation

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.

Notes

Per serving: Calories 960; Fat 56 g (Sat. 20 g; Mono. 30 g; Poly. 18 g);
Cholesterol 125 mg; Sodium 2,114 mg; Carbohydrate 73 g; Fiber 5 g; Protein 44 g
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