BLT pasta salad
5
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
6
Difficulty
Easy
The flavours of a beloved summertime sandwich come together in salad form for a satisfying main-dish lunch. Turkey bacon, peppery arugula, and multi-coloured grape and cherry tomatoes provide the B, L, and T elements, and a quick homemade ranch dressing gives the feel of herbed mayo. We use lentil pasta for a fiber and protein boost; you could also use chickpea-based pasta if you’d like. You can make and toss the salad a couple of hours ahead of time for picnic-toting; longer than that, and the arugula will start to wilt.
Ingredients
Uncooked yellow lentil pasta
8¾ oz, penne variety
Plain fat free Greek yogurt
¼ cup(s)
Light mayonnaise
3 tbsp(s)
Apple cider vinegar
1 tbsp(s)
Kosher salt
½ tsp(s)
Black pepper
½ tsp(s)
Garlic
1 clove(s), large, grated
Fresh basil
¼ cup(s), chopped
Chives
2 tbsp(s), chopped
Grape tomatoes
3 cup(s), halved
Arugula
3 cup(s), baby variety
Cooked turkey bacon
8 slice(s), coarsely crumbled