The BLT is my favorite sandwich, so this was a no brainer for me. It has developed into my favorite summer pasta salad. I’ve made it twice this year already! The best thing is the dressing. I make extra and leave it in the fridge for sandwiches later.
If you don’t have our Sicilian Dipping Spices, you can use regular Italian seasoning – start with 1 tbsp and taste test. It won’t have the same tomatoey umph, but it’s still good. I recommend the Sicilian Dipping Spice blend for bread dipping, making sauces, and even as a soup starter.
BLT Pasta Salad
Ingredients
- 1 lb bacon, cooked until crispy, drained and chopped
- 2 heads romaine, chopped
- 3 cups (1/2 lb) small pasta, cooked, drained, and cooled
- 1-2 cups of diced tomatoes, aprox 1 pint
- 2 tbsp Sicilian Bread Dipping Seasoning
- Black Pepper to taste
- 1/4 cup Tomato Basil Fruit Vinegar
- 1/4 cup mayonnaise
Directions
The easiest way to make bacon is to spread it on a baking sheet and place in a cold oven. Set the temperature to 350 degrees. Continue to cook after the oven reaches temperature for a further 15 minutes or until the bacon is crispy. Drain on paper towels and chop or crumble.
Boil the pasta to al dente. Drain, rinse, and cool. It should be about 3 cups or 1/2 lb. Fusilli is great for this, but I’ve used many different kinds of twisty, bite-sized pasta shapes.
Wash and chop two heads of romaine and dice your tomatoes.
Whisk the mayo with the Sicilian Bread Dipping Seasoning, black pepper, and Tomato Basil Fruit Vinegar.
Gently fold the ingredients together and add the dressing to coat. Refrigerate for an hour or longer. Add the bacon right before serving.