BLT Pasta Salad (Bacon, Lettuce + Tomato)
Ingredients
- 12 ounces (raw) Lilly’s Fresh Fusilli (or other extruded pasta)
- 1 cup mayonnaise
- 1/2 cup garlic-infused olive oil (OR 1/2 cup olive oil plus 4 cloves minced garlic)
- 1 cup diced, cooked bacon
- 2 cups shredded iceberg lettuce
- 3 Roma tomatoes, seeded and diced
- 2 cups raw arugula
How to Make It
- Cook fully thawed Fusilli in salted boiling water until al dente (6 to 8 minutes); chill in cold water bath, strain, and set aside.
- Combine mayo, olive oil, garlic, and basil; set aside
- Combine bacon, lettuce and tomato in mixing bowl, setting aside a small amount for garnish
- Toss chilled pasta with BLT mixture, then slowly add dressing until well-incoporated
- Divide arugula onto 4 plates; serve 1/4 of pasta salad on top, garnished with leftover BLT mixture
Servings: 4
Pairing Suggestions:
- Fresh Fusilli
(view product) - Fresh Ziti
(view product) - Fresh Cavatelli
(view product)