BLT pasta salad

BLT pasta salad



Ingredients

12 ounce corkscrew shaped pasta
½ cup milk
12 ounces lean bacon
4 medium ripe tomatoes, cut into chunks
1 tablespoon chopped
fresh thyme
1 clove garlic, minced Kosher salt and freshly ground pepper
¼ cup mayo
¼ cup greek yogurt
¼ cup sour cream
4 tablespoons chopped chives
5 cups chopped romaine hearts

Instructions

Cook the pasta in a large pot of salted boiling water according to package.
Drain and toss with the milk in a large bowl; set aside. Crazy to toss it with milk. You won’t be sorry.
Cook the bacon in a large skillet over medium-high heat until crisp. Drain. Discard drippings, but reserve about 3 tablespoons of drippings from the pan.
Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper.
Crumble the bacon, set aside ¼ cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, greek yogurt and sour cream with 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper.
Add the lettuce; toss again to coat.
Garnish with the reserved bacon and the remaining 1 tablespoon chives.
Serve at room temperature. Or chilled the next day. Refrigerate leftovers. If there are any.

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