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 "

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