I was browsing Pinterest this past weekend looking for good fall recipes to pin. I found some really good pins (which I'll share at a later time--stay tuned!), but instead I found a pasta salad. I tweaked it--added to and took away--and came up with a BLT Pasta Salad! Want to know how good it was? Dustin took it for lunch two days in a row--and I'm surprised it even lasted that long!
Want to know the best thing about this recipe that Dustin had no idea about??
You can make this, feed your family, and not feel bad about eating it yourself either.
Don't forget to print this recipe by clicking on the Print button at the bottom of the post!
This recipe serves 4 hungry adults!
12 oz rotini pasta (I used whole wheat)
1/2 cup light mayo
1/2 cup plain Greek yogurt
1 package dry ranch seasoning
1/2 tsp garlic powder
1/2 cup skim milk
8 slices cook bacon, chopped (I used turkey bacon)
1 can diced petite tomatoes, rinsed and drained
1 cup cheddar cheese
baby spinach leaves
1. Bring a large pot of water to a boil and cook your pasta. Rinse under cold water after boiling and set aside to cook.
2. In a large bowl, whisk together your mayo, Greek yogurt, dry ranch mix, garlic powder, and milk. Add in your pasta, cooked bacon pieces, tomatoes, and cheese. Stir to coat everything with your sauce.
3. Cover and chill in the refrigerator for at least 2 hours before serving.
**Before serving, add in your spinach and stir to coat. If you add the spinach in before chilling, your spinach will wilt and you will not be able to keep this pasta long for leftovers! Always add spinach right before serving!
**If your pasta seems a little dry, stir in a little bit of milk to loosen things up.