BLT Pasta Salad
, 1 h 15 min
A creamy pasta salad combining crispy bacon, fresh tomatoes and spinach with a Greek yogurt–mayo dressing.
| prepPreheat oven to 400°F / 200°C | |||
| prepLine a rimmed baking sheet with aluminum foil | |||
| 120 ml plain Greek yogurt | Whisk dressing until emulsified | Crumble bacon, toss all with dressing | Chill 30 min before serving |
| 120 ml mayonnaise | |||
| 30 ml water | |||
| 30 ml apple cider vinegar | |||
| 2 cloves garlic, minced | |||
| 1/2 teaspoon kosher salt | |||
| 1/4 teaspoon freshly ground black pepper | |||
| 450 g sliced bacon (about 16 slices) | Bake bacon 400°F / 200°C, 15–20 min until crisp | ||
| 450 g dried short pasta (rotini, fusilli, or farfalle) | Cook pasta al dente, drain & cool | ||
| 1 pint / 300 g cherry tomatoes (about 10 oz), halved | |||
| 85 g baby spinach (3 packed cups), coarsely chopped | |||
| 3 tablespoons finely chopped fresh chives | |||
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