BLT Layered Pasta Salad
2 cups
Mayonnaise
1 cup
Buttermilk
1 Tablespoon
Fresh Chives, chopped
2 teaspoons
Apple Cider Vinegar
2 teaspoons
Granulated Sugar
1 1/2 teaspoon
Garlic Powder
1 1/2 teaspoon
Onion Powder
1 teaspoon
Celery Salt
1/2 teaspoon
Lemon Pepper
1/4 teaspoon
Black Pepper
1 lb(1 box)
Penne Pasta
6 cups
Leaf Lettuce
2 pints
Cherry Tomatoes
1 bunch
Green Onions
1 1/2 lbs
Bacon
1 cup
Texas Toast Croutons
To make your own buttermilk add 1 Tbsp of lemon juice (or vinegar) to measure cup and top with milk to the 1 cup line.
1
Whisk mayo, buttermilk, chives, cider vinegar, sugar, garlic & onion powder, celery salt, lemon pepper and black pepper. Refrigerate a few hours.
2
Chop bacon into 1 inch pieces. (You can also cook as whole strips and chop later too.)
3
Fry bacon pieces. Sizzle sizzle!!
4
Remove bacon to drain grease on lined plate.
5
Chop the lettuce.
6
Slice all tomatoes in half. Isn't the Close & Cut tool so handy??
7
The Close & Cut made quick work of slicing those tomatoes!
8
Boil the pasta in salted water until al dente (about 11 min)
9
Drain pasta and toss with half of dressing mixture. Set aside to finish cooling.
10
Using a trifle bowl (or any bowl) layer your salad. Lettuce, pasta, tomatoes, onion, bacon and dressing. Repeat until bowl is full.
11
Top with layer of lettuce. Toss chopped croutons with remaining bacon & green onion. Top the salad with crouton mixture. Garnish edges with tomatoes.
12