BLT Pasta Salad
Starters & Snacks
As the days grow longer and the temperature creeps into near-triple digits, the craving for a sandwich that’s simple yet flavorful, savory yet refreshing starts to make itself known. With just three essential ingredients, a BLT’s simple preparation belies its complex flavor and textural multiplicity. Juicy, fresh-off-the-vine tomatoes, crispy smoked bacon, and cool, crunchy lettuce form a simple yet tried-and-true base. Just add a generous swath of tangy Duke’s Mayonnaise on each slice of thick toasted bread and you’ve crafted America’s go-to summer sandwich, the classic BLT. The only catch arises when a special occasion pops up – while a BLT is the perfect lunch to make for a handful of family members or friends, the hearty sandwich is hardly conducive to cookout nibbling.
- 1 lb. cavatappi pasta, cooked, drained, and cooled
- 1 package of bacon
- 1 pint cherry tomatoes, halved
- 2 heads romaine lettuce, rinsed
- 1/2 cup Duke's Mayonnaise
- 1/4 cup sour cream
- 1/4 - 1/2 cup buttermilk
- Salt and ground black pepper to taste
- Cook the bacon until crisp. Let drain on paper towels.
- Add 2 Tbsp. of bacon drippings to the pasta and toss to coat.
- Crumble or chop the bacon into bite sized pieces.
- Chop the lettuce into 1 inch pieces.
- Add bacon, lettuce, and tomatoes to pasta mixture.
- In a small bowl, combine Duke’s, sour cream, salt and pepper. Add buttermilk 2 Tbsp. at a time until desired consistency is reached.
- Add dressing to the pasta mixture and toss to coat.
- Refrigerate the pasta salad for 30 minutes before serving to allow the flavors to develop.