BLT Pasta Salad is the prime choice when you'd prefer to switch out your carbs, say, a bun for some pasta. Bouncy fusilli spirals, sweet cherry tomatoes, crunchy romaine lettuce, healthy baby spinach, and salty chopped bacon are tossed together with a creamy, garlicky, dilly dressing. You can serve it as-is or chilled; either way, tasty BLT Pasta Salad will make you forget there are other options out there!
IngredientsFor the dressing: • 1/2 cup Greek yogurt, plain, nonfat • 2 tablespoons nonfat milk • 1 tablespoon extra virgin olive oil • 1/2 teaspoon garlic powder • 1/4 teaspoon black pepper • 1/4 teaspoon onion powder • 1/4 teaspoon dried dillweed • 1/8 teaspoon kosher salt • 1/8 teaspoon cayenne pepper, optional • Worcestershire sauce, to taste For the pasta salad: • 1 (8-ounce) package of fusilli pasta • 2 cups cherry tomatoes, halved • 2 cups romaine, lightly packed, chopped • 2 cups baby spinach, lightly packed • 3 tablespoons chives, chopped, plus more, optional, for garnish • 4 (8-ounce) slices of bacon, thick-cut, cooked, cut into chunky bite-sized pieces
In a small bowl or measuring cup, whisk together the Greek yogurt, milk, olive oil, garlic powder, black pepper, onion powder, dried dillweed, salt, cayenne pepper, and Worcestershire sauce.
Refrigerate the dressing mixture until ready to use.
Cook the pasta until al dente, according to the package instructions.
Drain the pasta.
Place the drained pasta into a large serving bowl.
Pour the dressing mixture over the pasta and toss to coat.
Gently fold the cherry tomatoes, romaine, spinach, 3 tablespoons of chives, and bacon into the pasta mixture.
Sprinkle the additional chives for garnish.
Serve at room temperature or chilled.