BLTA Pasta Salad
Prep Time: 3 hours 20 minutes (3 hours inactive) | Cook Time: 45 minutes | Serves: 4
You don’t need to make a sandwich to enjoy the classic flavors of a BLT. Bacon, lettuce, tomato, avocado, and pasta are the perfect players for a refreshing, scrumptious salad.
Ingredients
Salad
- 2 quarts water
- 2 teaspoons salt
- 1 cup wheat-free pasta
- 3 slices wheat-free bacon
- 2 tomatoes
- 1 head romaine lettuce
- 1 avocado
Dressing
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 2 teaspoons honey
Tools
- medium pot
- measuring cups/spoons
- colander
- medium bowl
- small mixing bowl
- whisk
- skillet
- cutting board
- chef’s knife
- large mixing bowl
- tongs
- Add water and salt to a pot and place on a burner set to high heat to boil. Add the pasta and cook according to package directions.
- Drain the pasta and rinse with cool water.
- Place pasta in a medium bowl. Cover and place in a refrigerator for at least three hours to cool completely.
- While the pasta cools, make the dressing. In a small mixing bowl, combine the Dijon mustard, vinegar, olive oil, and honey. Whisk quickly until it is smooth and no longer separated. Add salt if needed.
- Cook the bacon in a skillet until crisp. Chop the bacon on a cutting board. Set aside.
- Chop the tomato and lettuce. Set aside.
- With an adult’s help, cut the avocado open and remove the pit. Scoop out the pulp and chop it. Set aside.
- To assemble, put the cooled pasta, dressing, bacon, tomato, lettuce, and avocado in a large mixing bowl. Toss gently with tongs.
- Allow to rest about 15 minutes before serving. Store leftovers in a refrigerator for up to five days.