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BLT pasta salad

BLT Pasta Salad

4
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
6
Difficulty
Easy
The flavors of a beloved summertime sandwich come together in salad form for a satisfying main-dish lunch. Turkey bacon, peppery arugula, and multi-colored grape and cherry tomatoes provide the B, L, and T elements, and a quick homemade ranch dressing gives the feel of herbed mayo. 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 chickpea penne

8 oz

Plain fat free Greek yogurt

¼ cup(s)

Light mayonnaise

3 Tbsp

Apple cider vinegar

1 Tbsp

Kosher salt

½ tsp

Black pepper

½ tsp

Garlic

1 clove(s), grated

Basil

¼ cup(s), chopped

Chives

2 Tbsp, 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

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