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.
cups uncooked rotini pasta (6 oz)
package (12 oz) bacon, cut into 1/2-inch pieces
cups chopped tomatoes (2 to 3 large)
cups lightly packed torn leaf lettuce
cup sour cream
tablespoon white wine vinegar
teaspoon cracked black pepper
Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
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.
In small bowl, stir dressing ingredients until blended.
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.
The dressing can be made up to 1 day ahead; cover and refrigerate. Assemble salad just before serving.
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 INFORMATION PER SERVING
Serving Size: 1 Serving (1 3/4 Cups)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.