Caesar BLT Pasta Salad
(adapted from Food Network)
16 oz. mini farfalle (bowties)
1 lb. bacon
1 pint sugar plum tomatoes, sliced
1 c. Gardini’s Caesar dressing
1 c. sliced black olives
1/2 c. parmesan
1 clove garlic
1/4 c. olive oil
Juice of one lemon
4 c. chopped romaine lettuce
Cook the pasta in a large pot of salted water to al dente, then
drain. (I cooked mine the night before and tossed it with the olive oil
and lemon juice and marinated it in the refrigerator overnight.) This
keeps the pasta from sticking together.
Cut the bacon into bite size pieces and cook in a large skillet until
crisp. Drain on paper towels. Discard the bacon grease; leaving just a
tablespoon or so in the skillet. Add the sliced tomatoes and garlic and
toss in the skillet for just a couple of minutes to cook the garlic and
soften the tomatoes. Then let sit until cool.
Since the pasta is nice and cold from being refrigerated overnight;
just mix in the Caesar dressing, bacon, tomato mixture, olives and
Parmesan, then toss in the chopped lettuce at the end and it’s ready to
go! Serve at room temperature.
**Add avocado, and lose the romaine. And only add a "splash" of Caesar dressing.
From: http://bigsislilsis.com/2012/08/05/caesar-blt-pasta-salad/
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