Servings 8 servings
Ingredients
For the dressing:
- 1/3 cup red wine vinegar
- 2 teaspoons fresh lemon juice
- 2 teaspoons minced garlic
- 1 1/2 teaspoons honey
- 1/3 cup extra-virgin olive oil
For the salad:
- 16 oz. uncooked short pasta, such as rotini, penne or farfalle
- 1 (12-oz.) package bacon, cooked and crumbled
- 3 cups chopped Romaine or arugula
- 2 cups halved cherry tomatoes
- 1 1/2 cups croutons
- 1 1/2 Tablespoons chopped fresh chives
Instructions
Make the dressing:
- In a medium bowl, whisk together the red wine vinegar, lemon juice, garlic and honey. While whisking, stream in the olive oil and continue whisking until emulsified. Taste and season the dressing with salt and pepper then set it aside.
Make the salad:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 12 minutes. Drain the pasta and transfer it to a large bowl.
- To the bowl with the pasta, add the bacon, Romaine, cherry tomatoes, croutons and chives. Toss to combine then drizzle with the dressing and toss again.
- Serve room temp or chilled.
Notes
- This BLT Pasta Salad will keep well in the fridge for up to 3 days when stored in an airtight container. Don't add the croutons until just before serving to keep them crispy and add a delightful crunch to each bite!
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