So versatile and easy to make, this BLT pasta is perfect for just about any summer occasion. Choose your favorite pasta, variety of lettuce, tomatoes, and pork or turkey bacon. The dressing can be made ahead of time and tastes even better the second day.
1 cup heavy mayonnaise
2/3 cup sour cream or Greek yogurt
2 TB Dijon mustard
4 tsp apple cider vinegar
1 tsp salt
1 tsp black pepper
1 lb bacon fried, drained and chopped
1 lb pasta of choice, cooked according to al dente package directions and then rinsed in cold water (I chose a spinach tagliatelle this time around)
12-16 oz container of grape tomatoes, cut into halves
1 head of lettuce (I prefer romaine or an artisan variety, but iceberg also works well) chopped immediately before tossing with other ingredients
Toss all ingredients together with the dressing, adding half to begin with and then more as desired. Taste and add more salt/pepper if desired.
I have used penne, bowtie, and tagliatelle in both wheat and gluten-free versions, and all work well.