BLT pasta salad
5
Points®
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
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.