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

1. Cook fully thawed Fusilli in salted boiling water until al dente (6 to 8 minutes); chill in cold water bath, strain, and set aside.
2. Combine mayo, olive oil, garlic, and basil; set aside
3. Combine bacon, lettuce and tomato in mixing bowl, setting aside a small amount for garnish
4. Toss chilled pasta with BLT mixture, then slowly add dressing until well-incoporated
5. Divide arugula onto 4 plates; serve 1/4 of pasta salad on top, garnished with leftover BLT mixture