B-L-T Pasta Salad

We had lots of red and yellow cherry tomatoes to use, and this salad is a delicious way to do just that, although the recipe called for regular tomatoes.  Use whatever medium pasta you have, and use either romaine or iceberg lettuce.  I used home canned chicken, or use frozen cooked chicken or leftovers.   We like to use the Cooked Dressing recipe HERE.  The chicken makes this a main dish salad that I served with corn bread muffins.            

B-L-T Pasta Salad

  2 1/2      Cups  Pasta – rotini, bowties, uncooked

  6             Cups  Romaine Lettuce -- torn

  1 1/2      Cups  Cooked Chicken -- cubed

  1             Medium  Tomato – diced or 1 cup cherry tomatoes, halved if large

  4             Slices  Bacon -- cooked and crumbled

                        Salad Dressing

     1/3     Cooked Dressing, mayonnaise or Miracle Whip

     1/4      Cup  Water

  1             Tablespoon  Barbecue Sauce

  1 1/2      Teaspoons  White Vinegar

     1/4      Teaspoon  Pepper

Cook pasta al dente.  Drain and rinse under cold water.  In a large serving bowl, combine the pasta, romaine, chicken, tomato and bacon.

Whisk together the dressing ingredients; pour over pasta mixture, stir to coat evenly.  Serve immediately.

10 Servings

Adapted from “Everyday Light Meals "