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
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.
Adapted from “Everyday Light Meals "