A variation of a classic that ups your greens, eliminates the mayo and makes for a foolproof, quick and easy lunch or dinner for two (or more if you double it). I add white beans to give the body some extra fiber and protein and a dressing packed with probiotics, healthy fats and some nutrient packed herbs. This one leaves your body happy and also makes an excellent meal prep for lunches when all this quarantine stuff is over!
3-4 strips of bacon
1/2 head of romaine
1/2c macaroni pasta, dry (or bowties/penne/shells/orecchiette; use more for bulkier pastas)
1 tomato, diced
1/2c cooked white beans/drained can
2-4T Ranch or Avocado Herb Dressing
Avocado Herb Dressing:
1/2c greek yogurt
1 lemon, juiced
1/2c fresh chives/2T dried
1 garlic clove
salt and pepper
Dump all of the dressing ingredients in the food processor and go until smooth. Taste and adjust salt, if necessary.
Cook bacon however you want or bake on a wire rack on a foil lined baking sheet (or just on the baking sheet) for 8-15 minutes at 400°F, depending on thickness. Keep an eye on it! Boil water and cook pasta to the package instructions. Allow pasta and bacon to cool. Chop bacon and toss everything together, then add dressing a little at a time until you like it.
Have some extra blue cheese or gorgonzola around? Throw it in!
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