BLT Pasta Salad combines two of summer’s quintessential dishes into one powerhouse summer side.
Ingredients
1 lb. cavatappi pasta, cooked, drained, and cooled
1 package of bacon
1 pint cherry tomatoes, halved
2 heads romaine lettuce, rinsed
¼ cup sour cream
¼ – ½ cup buttermilk
Salt and ground black pepper to taste
Instructions
1. Cook the bacon until crisp. Let drain on paper towels.
2. Add 2 Tbsp. of bacon drippings to the pasta and toss to coat.
3. Crumble or chop the bacon into bite sized pieces.
4. Chop the lettuce into 1 inch pieces.
5. Add bacon, lettuce, and tomatoes to pasta mixture.
6. In a small bowl, combine Duke’s, sour cream, salt and pepper. Add buttermilk 2 Tbsp. at a time until desired consistency is reached.
7. Add dressing to the pasta mixture and toss to coat.
8. Refrigerate the pasta salad for 30 minutes before serving to allow the flavors to develop.
