BLT Pasta Salad
A zero fuss, summer crowd pleaser!
There’s something really nostalgic and childlike about this recipe - the classic combo (and one I’ve always adored) of salty smoked bacon, sweet tomatoes bang in season, and crispy, crunchy refreshing lettuce, and this time bound by pasta instead of bread.
It’s perfect to make in big batches, take to garden parties or the park to share with friends. It’s also really family friendly and customisable so make sure you amend the recipe to include your favourite veggies.
A full step by step video of me cooking this is up on my youtube so go and check that out if you like!
FULL RECIPE!
Ingredients (serves 4-6 people)
6-8 rashers of pancetta or streaky bacon
400g pasta - shape of choice, cook to packet instructions
1 head of romaine lettuce - cut into bitesize pieces
3 spring onions - finely sliced
1/2 cucumber - sliced into rounds or half-rounds
An assortment of tomatoes, approx 400g - cut into a variety of shapes to different textures.
For the dressing:
2 tsps dijon mustard
4 tbsp balsamic vinegar
100ml extra virgin olive oil
1/2 tsp salt
1/2 tsp honey or sugar
Method:
Lay the bacon out in a single layer on a parchment lined tray and bake in the oven at 190C for 20-25 mintutes until deeply golden and crisp throughout. Drain on paper and leave to cool.
Cook the pasta to packet instructions while you prep your salad vegetables.
Whisk together the dressing ingredients until thick and well emulsified. Taste for seasoning and adjust to taste.
Mix everything really well in a bowl. Eat straight away to batch up - best served within 24 hours, topped with grated parmesan (optional)