BLT Pasta Salad is full of protein & veggies, made without mayo, and has tons of bacon flavor
To say I love bacon would be an extreme understatement. Some examples: Bacon Wrapped Chicken, Bacon Wrapped Tater Tots, Sweet Potato and Bacon Hash, Bacon Protein Pancakes and of course oven baked bacon.
It’s borderline ridiculous how much I like bacon. But honestly, I don’t really feel that bad about it. So what? I like bacon. Can’t a girl like bacon?
I think so, even if I am a dietitian. I mean, I’d be miserable without bacon and an unhappy me is unpleasant for everyone. No one wants that.
We’re striving for balance, right?
The beauty of bacon is that it can add so much flavor to otherwise ok things. And you don’t have to use that much.
Salad – ok. Salad with bacon? Yes, please. Pasta salad – eh. Pasta salad with bacon? Yummy!
How about a BLT Pasta Salad? It’s full of protein, made without mayo, and has tons of bacon flavor. All good things
I sautéed the veggies in bacon grease; it gives it so much bacon-y flavor without having to use a ton of bacon.
Whatever you do, do NOT use turkey bacon!! It doesn’t have the same texture or flavor and won’t hold up well in this salad. Plus, it doesn’t even remotely compare to regular bacon.
The beauty of using real bacon is that you don’t have to use as much, and you can wholeheartedly enjoy your bacon meal.
This salad is a perfect summer lunch or a good side for a meal. And it’s got lots of veggies without it feeling too healthy!
BLT Pasta Salad
Ingredients
- 6 oz whole grain pasta dry
- 5 TBSP 2% milk or whole milk, divided
- 8 slices center-cut bacon chopped
- 2 medium onions diced
- 1 pint cherry tomatoes
- 1 clove garlic minced
- 4 cups fresh spinach chopped
- 2 TBSP fresh lemon juice
- 2 tsp fresh thyme
- 1/2 cup cottage cheese
- 1/4 cup plain Greek yogurt
- 1/2 tsp salt
- 2 tsp fresh chives chopped
- 4 cups chopped green leaf or romaine lettuce, for serving
- 2 tsp bacon grease
Instructions
- Cook pasta according to package directions, omitting salt & fat. Drain; do not rinse. Transfer to a large bowl and add 1/4 cup milk to pasta. Set aside.
- Meanwhile, in a large skillet, cook chopped bacon over medium heat. Transfer to a paper towel lined plate to drain any excess grease. Drain grease, reserving 2 tsp. {You can use 2 tsp olive or canola oil if desired}.
- Wipe out skillet and add 2 tsp reserved bacon grease or oil. Saute onion and tomatoes until soft, about 10 minutes. Add garlic and spinach, and cook until spinach wilts, about 3-4 minutes. Stir in lemon juice and thyme, and remove from heat.
- In the bowl of a food processor or blender, add cottage cheese, yogurt, salt, and remaining 1 tablespoon milk. Process until completely smooth.
- Add onion-tomato mixture and half of the cooked bacon to the bowl with the cooked pasta. Pour cottage cheese mixture in the bowl. Toss well to coat completely. Stir in chives and sprinkle with cooked bacon.
- Serve over a bed of lettuce. Enjoy!
- Keeps covered in the refrigerator for up to 3 days.
Notes
Meme
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