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 medium 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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