BLT Pasta Salad
Source of Recipe
I adapted from Taste of Home, June/July '02, pg. 33
Recipe Introduction
The measurements aren't totally precise, because I changed the original recipe and I didn't write anything down so I had to go by memory. It's pasta salad though, so I don't think exact measurements are that important. And as usual, I included notes at the bottom.
List of Ingredients
2 cups uncooked bow-tie pasta -- (2 to 3 cups)
5 green onions -- sliced (5 to 7)
1 pint grape tomatoes -- halved or quartered if needed (or 1 large diced tomato)
1 1/4 cups diced celery
1/2 cup minced red onion -- use more or less to taste
Dressing:
1 1/4 cups light Hellman's mayonnaise -- may need a little more
2 T. cider vinegar (I think fresh lemon juice would also be good)
1 1/2 T. Heinz chili sauce (optional) -- (1 1/2 to 2 T.)
1/4 t. kosher salt -- or to taste
1/4 t. fresh ground black pepper -- or to taste
Additional ingredients:
2 cups shredded leaf lettuce or romaine
1 lb. thick sliced lean bacon -- cooked and chopped
Recipe
Cook pasta according to pkg. directions; drain and rinse in cold water.
In a large bowl combine pasta, green onions, tomatoes, and celery.
In a small bowl, combine mayo, vinegar, chili sauce, salt and pepper.
Pour over pasta mixture and toss to coat.
Cover and chill atleast 2 hours.
Just before serving, stir in lettuce and bacon. Adjust seasonings if needed and serve immediately.
NOTES : The original recipe called for 2 cups macaroni; no red onion; regular mayo instead of light; white vinegar instead of cider vinegar; no chili sauce; and no shredded lettuce. The pasta really soaked up the dressing overnight, so I mixed in a little more mayo. and a splash of vinegar. You might be able to save some of the dressing aside and stir it into the pasta right before serving. Some fresh basil might be good in this, if you have some in the garden.
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