Recipe of the Month: BLT Pasta Salad

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June 18th is International Picnic Day. This informal holiday is celebrated to bring people together and enjoy the outdoors. The origins of International Picnic Day goes all the way back to the Victorian Era.

In honor of International Picnic Day, we wanted to post this delicious spin on a picnic side favorite, the pasta salad.

BLT Pasta Salad


  • 12 ounces corkscrew-shaped pasta
  • 1/2 cup milk
  • 12 ounces lean bacon
  • 3 medium ripe tomatoes, cut into chunks
  • 1 tablespoon chopped fresh thyme
  • 1 clove garlic, minced Kosher salt and freshly ground pepper
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 4 tablespoons chopped chives or scallion greens
  • 5 cups chopped romaine hearts

Cook the pasta in a large pot of salted boiling water. Drain and toss with milk in a large bowl; set aside. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drip-pings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for gar-nish. Toss the remaining bacon and the tomato mixture with the pasta. Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Gar-nish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

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