BLT Pasta Salad

I consider the BLT the Groundhog of Summer. The earlier this sandwich comes out and fails to see its shadow the faster summer can begin.  Now the Food Network has come up with a pasta salad version. Sheer genius! Serves 4.

Ingredients

12 ounces corkscrew-shaped pasta

1/2 cup milk

12 ounces lean bacon

3 medium ripe tomatoes, cut into chunks

1 tablespoon chopped fresh thyme

1 clove garlic, minced

Kosher salt and freshly ground pepper

1/2 cup mayonnaise

1/4 cup sour cream

4 tablespoons chopped chives or scallion greens

5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

 

Directions

Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

From: Food Network 

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