Pasta salad with bacon, tomato and lettuce, BLT salad recipe
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Total: 24 min Diners: 3
Pasta salads are one of the most popular summer recipes. They are perfect to take anywhere and, leaving the classic pasta salad with tuna and olives, allow us a lot of possibilities. For example, very Spanish, a pasta salad with pickled mussels is always a success as is a macaroni and broccoli salad or a seafood salad or a tropical pasta salad.
In these salads, the type of pasta to use goes to the taste of each one but I always recommend using a quality pasta because it will have much more bite and texture later, providing other values to your salad. On this occasion I have used a short squid type, which are thick tubes, but for yours you could use macaroni, fusilli, elbows or even thick noodles. There is also the option of changing the pasta for couscous or tender wheat and thus achieve other flavors and textures throughout the whole.
Following the idea of our cheeseburger salad, this salad pays homage to the BLT Burger, that classic bacon, lettuce and tomato burger that always ends up being the favorite of many. As it says in the description, we will only need lettuce – lettuce hearts in this case, but you can use romaine lettuce, lettuce or whatever you consider – tomato and bacon. Cherry tomatoes are always a very good asset for salads because of how comfortable they are to eat and also because they assure us a quite present flavor, not like the rest of supermarket tomatoes.
The bacon, a smoked one although you could also use quality Iberian bacon and achieve the summit of pasta salads. Of course, the key will be a very easy to prepare sauce made from mayonnaise, Worcestershire sauce, a bit of Dijon mustard grains and also ketchup. So easy and so delicious. Try this sauce with some fries or as an accompaniment to your burger or hot dog and be happy.
How to make a BLT pasta salad
. Ingredients
Short pasta, 200 g Bacon, 6 slices Lettuce hearts, 3 pcs Cherry tomatoes, 14 pcs Salt, c/s
For the sauce
Mahonnaise (or soy mayonnaise), 3 tablespoons Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon Ketchup, 1 tablespoon
Step 1
Put plenty of water to boil in a pot and, when it comes to a boil, add the salt. When it boils again, add the pasta and let it cook as long as the manufacturer says. I always recommend doing it a couple of minutes less to make sure it is well al dente.
Step 2
Colour the pasta, cool slightly under cold running water and add a few drops of oil, mixing well. This will help us so that the dough does not stick to each other making a lump.
Step 3
Prepare the sauce by mixing the soy mayonnaise (or normal) with the Worcestershire sauce, ketchup and mustard. We could also use honey mustard if we like that sweeter touch it gives us.
Step 4
Wash the lettuce heads and cherry tomatoes thoroughly. Remove the base of the heads and chop. Cut the tomatoes in half and set aside.
Step 5
Bake the bacon on the grill, without oil or anything else, turning it when we see that it is getting color. Another option is to do it in the microwave, between layers of paper towels so that the paper absorbs the grease it releases. We will put it one minute at the beginning and then we will observe it every 30 seconds. Always let it rest on kitchen paper to absorb excess fat.
Step 6
Mix the pasta with the lettuce and tomatoes, season a little and finish mixing. Finally add the bacon pieces either whole or chopped with the help of your fingers, because they will be crunchy. Finally add more sauce.
