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BLT Pasta Salad

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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BLT devotees can enjoy the same terrific flavor in a salad instead of sandwich. Serve this 30-minute pasta dish for a hearty lunch or simple supper.
Updated Aug 1, 2011
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Ingredients

Salad

  • 2 cups uncooked rotini pasta (6 oz)
  • 1 package (12 oz) bacon, cut into 1/2-inch pieces
  • 3 cups chopped tomatoes (2 to 3 large)
  • 4 cups lightly packed torn leaf lettuce

Dressing

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper

Steps

  • 1
    Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
  • 2
    Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat 5 to 8 minutes, stirring often, until crisp; drain on paper towels. Set aside 1/4 cup bacon for garnish.
  • 3
    In small bowl, stir dressing ingredients until blended.
  • 4
    In large bowl, stir tomatoes, dressing and remaining bacon. Stir in pasta. Place lettuce in large shallow bowl. Spoon salad over lettuce; sprinkle with reserved bacon.

Tips from the Betty Crocker Kitchens

  • tip 1
    The dressing can be made up to 1 day ahead; cover and refrigerate. Assemble salad just before serving.
  • tip 2
    Look for juicy ripe tomatoes for this recipe and store them at room temperature to maintain their flavor. Reserve any leftover tomato juice and seeds from cutting the tomatoes and add them to the dressing for additional flavor.

Nutrition

560 Calories, 28g Total Fat, 20g Protein, 56g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving (1 3/4 Cups)
Calories
560
Calories from Fat
250
Total Fat
28g
44%
Saturated Fat
9g
43%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
1180mg
49%
Potassium
640mg
18%
Total Carbohydrate
56g
19%
Dietary Fiber
5g
20%
Sugars
6g
Protein
20g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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