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  • Prep
    15 min
  • Total
    20 min
  • Servings
    4

BLT Pasta Salad with Sour Cream Dressing

 

Ingredients

For the dressing

  • 125 mL (1/2 cup) sour cream
  • 60 mL (1/4 cup) milk
  • 60 mL (1/4 cup) mixed fresh herbs (basil, Italian parsley, oregano)
  • 30 mL (2 tbsp) freshly squeezed lemon juice
  • 1 small clove garlic, minced
  • 1 mL (1/4 tsp) sea salt
  • Freshly ground black pepper

For the salad

  • 1 L (4 cups) chopped Romaine lettuce (about 6 leaves)
  • 500 mL (2 cups) cooked rotini pasta (about 310 mL/1 1/4 cups dry pasta)
  • 500 mL (2 cups) cherry tomatoes, halved
  • 250 mL (1 cup) small cubes of Armstrong Pizza Mozzarella Cheese
  • 8 slices bacon, cooked

Directions

For the dressing

  1. Add all the dressing ingredients to a large measuring cup and use a stick blender to process until smooth (you can also make the dressing in a blender or a food processor). Transfer to an airtight jar and refrigerate until ready to use.

For the salad

  1. In a large shallow bowl, lay the salad ingredients (chopped lettuce, rotini pasta, cherry tomatoes, Armstrong Pizza Mozzarella Cheese cubes and bacon) side-by-side around the plate. Drizzle with dressing and serve.

*Tip: Turn this salad into a meal by adding sliced cooked chicken to the recipe.

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