Dallas is finally beginning to experience the throes of summer. The past 21 consecutive days have been in the triple digits, and July has only just begun! As a girl who loves to barbeque and eat outside as often as possible, one rule of thumb is to always serve something cold, like a simple salad, with your entree. This keeps the firey hot flavors and temerature of BBQ in check, so you don’t sweat out your meal before it’s time to do dishes.
Normally, I throw together a simple side salad of romaine, tomatoes, bacon, whatever veggies are on hand, with some ranch or balsamic vinegarette. But because tomorrow is the Fourth of July, I figured I’d kick it up a notch and blend these refreshing summer flavors into a pasta salad for a friend’s BBQ. I actually debated whether to call this my “BLT Pasta Salad” or my “Kitchen Sink Pasta Salad” because I just threw whatever was in the fridge into the bowl. I clearly went with the former appellation because it just sounds more delicious, right? Without further ado, I present to you my BLT Pasta Salad.
1 lb fusilli pasta or other spiral-shaped pasta
8 pieces of bacon, cooked crisp and chopped
1 package of turkey lunchmeat chopped
3 small ripe tomatoes, chopped
5 hearts of Romaine lettuce, chopped
1/2 cup of chopped green onion
1 cup of frozen corn kernels
1 small container of buttermilk ranch dressing
1/4 cup lowfat sour cream
1 cup shredded cheddar cheese
A few dashes of Cholula hot sauce
1 tsp salt and about 15 turns of the pepper mill
You ready for this? It is very advanced. Just kidding, I think even Duckie could cook this one.
First, cook the pasta. If you are using frozen corn, throw that in the boiling water during the last 5 minutes of the cooking process. Remember my mom’s old saying, if you put corn in it, boys will eat it!
While the pasta is cooking, chop the lettuce, tomato, onion, turkey, and bacon. Throw it all in a serving bowl.
When the pasta is done, drain and mix with the other ingredients. Top with the cheese, ranch, sour cream, and seasonings. Stir again to achieve an even ratio of ingredients throughout the bowl.
Refrigerate for at least 8 hours before serving.
This is the kind of dish that you can keep picking at for hours since it’s so light and convenient. Great for a BBQ or pot luck, or even a grab-and-go lunch during the week. I prefer it as a side dish, enjoyed alongside a cold beer (or a frosty chardonnay for yours truly) and your favorite cheeseburger! Happy Fourth of July everyone!
Lots of love,