Description
A refreshing twist on the classic BLT sandwich, transformed into a hearty pasta salad with a bright and zesty lemon garlic vinaigrette.
Ingredients
Scale
- 16 oz rotini pasta
- 8 slices bacon, cooked and chopped
- 1 pint cherry tomatoes, halved
- 3 cups Romaine lettuce, chopped
- 1/3 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook the rotini pasta in a large pot of salted boiling water until al dente.
- Drain the pasta and rinse with cold water to stop the cooking process and prevent sticking.
- Fry bacon in a skillet until crisp, drain on paper towels, and chop into pieces.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, and dried oregano until emulsified.
- Place the cooled pasta in a large bowl and pour the dressing over it, tossing to coat thoroughly.
- Gently fold in the chopped bacon, halved cherry tomatoes, and chopped Romaine lettuce.
- Season with salt and black pepper to taste.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling/Tossing
- Cuisine: American