If you like Pasta Salads, you've come to the right place! In the Summer, the Ault Family
lives on Pasta Salads! It's the perfect combo of fresh and comfort.
BLT Pasta Salad: Grilled Chicken, Radiatore Pasta, Romaine,
Roma Tomatoes, Turkey Bacon, and Red Onion.
lives on Pasta Salads! It's the perfect combo of fresh and comfort.
BLT Pasta Salad: Grilled Chicken, Radiatore Pasta, Romaine,
Roma Tomatoes, Turkey Bacon, and Red Onion.
BLT's are a classic, simple, no-fuss sandwich. This BLT Pasta Salad was a twist on an old favorite that made even the littlest Ault Belly happy! (And that's quite the accomplishment considering his picky taste buds!)
I rarely stick to any one recipe when it comes to pasta salads. I just grab the ingredients that seem like they should be included and go from there! The superstars in this dish are obviously the bacon, lettuce, and tomatoes (my husband and I also love red onions on our BLT's, so I threw that in too).
Once those items were chopped and mixed up, I added cooked pasta. I always struggle with how much pasta to cook. We usually end up with waaaaaaay too much. One trick I've learned is to cook one handful of dry pasta for each family member (Obviously not the case for Spaghetti or any other tall/slender noodle!). Any pasta could have worked for this dish, but radiatore pasta was what was in our pantry and was something our family had never tried. (Sidenote: If you have kids, be prepared to hear all about how it feels like you're eating "brains.")
I rounded this salad out by adding cubed grilled chicken, shredded Colby Jack cheese, and then drizzling Ranch dressing on top. (Other great additions to this salad are chunks of avocado and cubed Colby Jack cheese.)
I rarely stick to any one recipe when it comes to pasta salads. I just grab the ingredients that seem like they should be included and go from there! The superstars in this dish are obviously the bacon, lettuce, and tomatoes (my husband and I also love red onions on our BLT's, so I threw that in too).
Once those items were chopped and mixed up, I added cooked pasta. I always struggle with how much pasta to cook. We usually end up with waaaaaaay too much. One trick I've learned is to cook one handful of dry pasta for each family member (Obviously not the case for Spaghetti or any other tall/slender noodle!). Any pasta could have worked for this dish, but radiatore pasta was what was in our pantry and was something our family had never tried. (Sidenote: If you have kids, be prepared to hear all about how it feels like you're eating "brains.")
I rounded this salad out by adding cubed grilled chicken, shredded Colby Jack cheese, and then drizzling Ranch dressing on top. (Other great additions to this salad are chunks of avocado and cubed Colby Jack cheese.)
Need more ideas for the week? Here's what we ate:
Monday: Grilled steak with Bleu Cheese crumbles, corn on the cobb, and roasted mini potatoes
Tuesday: Mini cheeseburger pies, cottage cheese, potato chips, and clementines
Wednesday: BLT Pasta Salad and watermelon
Thursday: Jambalaya with smoked sausage, steamed corn, and mini corn bread muffins
Friday: Pizza and salad
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