Let’s deconstruct the classic BLT sandwich for a party-perfect Pennsylvania pasta salad. Combine bowtie pasta with fresh cherry tomatoes, arugula and chopped bacon. Toss with a garlic-lemon yogurt sauce for a zesty, sweet-salty dish that lets the farm-fresh flavors shine.
This pairs beautifully with a Pennsylvania hefeweizen. This crisp and fruity wheat beer offers just the right balance to the rich bacon and creamy sauce.
BLT Pasta Salad
| Yield |
|---|
| Serves 6 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 0 min | 40 min |
Ingredients
- 1 (16-ounce) box farfalle pasta, cooked and drained
- 8 slices cooked Pennsylvania bacon, chopped
- 1 1/2 cups Pennsylvania cherry tomatoes, halved
- 2 cups Pennsylvania arugula
- 3/4 cup Pennsylvania plain whole-milk yogurt
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded Parmesan cheese
- Chopped fresh Pennsylvania parsley, for garnish
Method
- Combine pasta, bacon, tomatoes and arugula in a large serving bowl.
- Whisk together yogurt, lemon juice, garlic, salt and pepper in a separate small bowl until smooth.
- Drizzle dressing evenly over pasta salad and toss to evenly coat. Cover and chill for at least 30 minutes, or until ready to serve.
- Garnish with Parmesan cheese and parsley and serve.
- Recipe and video: Dish Works
