Photo of BLT Pasta Salad by WW

BLT Pasta Salad

2 - 5
PersonalPoints™ per serving
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

WW Yellow lentil penne

1 box(es)

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 clove(s)

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

Instructions

  1. Cook the pasta according to package directions. Drain and rinse with cold water until pasta is cool; drain well.
  2. Meanwhile, in a large bowl whisk together the yogurt, mayonnaise, vinegar, salt, pepper, and garlic. Stir in the basil and chives. Add the tomatoes and pasta; toss gently to coat. Add the arugula and bacon; toss gently to combine.
  3. Serving size: about 1 ⅔ cups

Notes

SERVING SIZE (about 1 ⅔ cups) 228 Cal, 5 g Total Fat, 1 g Sat Fat, 451 mg Sod, 30 g Total Carb, 4 g Sugar, 0 g Added Sugar, 4 g Fib, 16 g Prot.