This is one of my favorite summer pasta salads. How could one go wrong changing a BLT into a salad?
Here are the ingredients for the BLT salad. Oh yeah, and some crispy, cold romaine lettuce.
First, cut one pound of bacon into small pieces and place in frying pan on medium-high heat.
I recently discovered low sodium bacon. I think it is so much better than regular bacon. Okay, maybe I didn’t recently discover it. I just finally gave it a chance.
While bacon is frying, place at least six quarts of water into a large pot to boil.
Bacon is sizzling and nearly done!
Back to the noodles… after the water has come to a rolling boil add two 16 ounce packages of noodles to the pot.
I’m embarrassed to admit this but when I was a young “cook”, I didn’t realize how important it is to add the noodles after the water was boiling.
When bacon is finished cooking, allow it to cool by placing it on a plate covered in a couple of paper towels. This will soak up the excess bacon grease.
Chop up one medium onion into small pieces.
Noodle check! Yep, perfect.
Another thing that I have learned about cooking pasta is that it is a very good idea to follow the cooking time on the package. The noodles come out perfect when you set the timer.
When pasta is al dente, drain and rinse with cold water until the noodles are completely cold.
I love tossing cold pasta into a bowl!
Add 1- 1/2 cups of mayonnaise, bacon and diced onions to pasta and stir.
The smell of bacon cooking always seems to bring the family to the kitchen! That’s funny, I could swear that I had more bacon than this a minute ago.
Gently mix in about one pint of small tomatoes and salt & pepper to taste. When pasta salad is all mixed, place in fridge to chill.
While the pasta salad is chilling, slice a crispy head of romaine lettuce and place on each dinner plate and top with your BLT salad.
The perfect summer dinner!