Description
A fresh and hearty twist on summer pasta salad, this version is inspired by the flavours of a classic BLT sandwich, with white kidney beans for extra protein, all tossed in a creamy, herb-packed dressing with a kick of jalapeño.
Ingredients
Scale
For the dressing:
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1/2 cup fresh cilantro
- 1/3 cup fresh basil
- 1 green onion, roughly chopped
- 1 jalapeño, seeds removed for less heat (or leave in for more)
- 1 clove garlic, roughly chopped
- 1 tsp Worcestershire sauce
- 1 tsp red wine vinegar
- 1 tsp salt
For the salad:
- 1 lb (450g) short pasta (such as fusilli or rotini)
- 6 slices bacon, cooked and crumbled
- 1 can white kidney beans, drained and rinsed
- 2 cups cherry tomatoes, halved
- 1 small head romaine lettuce, thinly sliced
- 2 green onions, thinly sliced
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking. Set aside to cool.
- Meanwhile, in a medium pan, cook the bacon until crisp, about 7-8 minutes, drain, and then crumble.
- Next, make the dressing. Combine sour cream, mayonnaise, cilantro, basil, green onion, jalapeño, garlic, Worcestershire sauce, red wine vinegar, and salt in a blender or small food processor. Blend until smooth and creamy. Taste and adjust seasoning if needed.
- Combine the cooled pasta with half of the dressing in a large serving bowl. Toss to coat the pasta evenly. Stir in the bacon, beans, cherry tomatoes, lettuce, and green onions. Add the remaining dressing and toss to coat.
Notes
Tip: This pasta salad is best served within an hour of making it.