BLT Pasta Salad
BLT pasta salad with a ranch-esque mayo-inspired situation, but a little more protein thanks to the Greek yogurt!
Ingredients:
6 slices chopped bacon
8 oz GF pasta cooked al dente
1/4 C diced red onion
4 C chopped romaine
1 pint cherry tomatoes, halved or quartered
15 oz can of corn
Dressing:
¾ C greek yogurt
1/4 C mayo
1 seeded jalapeno
½ tsp minced garlic
1 tsp onion powder
1 T fresh dill
2 tsp lemon juice
1 tsp GF Worcestershire
S&P to taste (purée in food processor, add water by the tsp to thin as necessary)
Mix all pasta salad ingredients
Purée dressing ingredients in a food processor, add water by the tsp to thin as necessary
Serve (if you are making ahead, wait to add the romaine and dressing to avoid a soggy salad)
Notes:
*I recommend brown rice pasta for GF pasta salads
Gluten-free BLT Pasta Salad
Ingredients
- 6 slices chopped, cooked bacon
- 8 oz GF pasta cooked al dente (recommend brown rice pasta for GF pasta salads)
- 1/4 C diced red onion
- 4 C chopped romaine
- 1 pint cherry tomatoes, halved or quartered
- 15 oz can of corn, drained
- ¾ C greek yogurt
- 1/4 C mayo
- 1 seeded jalapeno
- ½ tsp minced garlic
- 1 tsp onion powder
- 1 T fresh dill
- 2 tsp lemon juice
- 1 tsp GF Worcestershire
- S&P to taste
Instructions
- Mix all pasta salad ingredients together
- Purée dressing ingredients in a food processor or blender, add water by the tsp to thin as necessary
- Refrigerate as long as possible, serve (if you are making ahead, wait to add the romaine and dressing until ready to serve to avoid a soggy salad)