Yummy, rich, creamy BLT Pasta Salad combines two fave comfort foods in one! Recipe on UrbanBlissLife.com.
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BLT Pasta Salad

Rich, creamy BLT Pasta Salad combines two family faves to create the ultimate comfort food!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: pasta
Author: Marlynn Jayme Schotland | UrbanBlissLife

Ingredients

  • 1 pound 1 16-oz box of medium pasta shells
  • 5 slices bacon cut into 1" pieces
  • 3 cups cherry tomatoes sliced in half
  • 2 cups spinach trimmed of the stems
  • 2 tsp apple cider vinegar
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream
  • 1 Tablespoon dijon mustard
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Cook pasta according to package directions.
  • While the pasta is cooking, make the sauce:
  • In a medium bowl, whisk together the apple cider vinegar, mayonnaise, sour cream, dijon mustard, paprika, salt, and pepper. Set aside.
  • In a large skillet, cook bacon until just crispy. Remove from the pan and let cool onto a plate topped with layers of paper towels. Set aside.
  • In the same pan, toss in the tomatoes and saute for 2-3 minutes, until tomatoes are slightly soft but not mushy.
  • Add the spinach to the pan and stir with the tomatoes, sauteeing for just 1-2 minutes, until the spinach is slightly wilted.
  • Add the drained, cooked pasta to the skillet and stir gently to mix in the tomatoes and spinach.
  • Slowly pour the sauce over the ingredients and mix gently until well combined.
  • Serve immediately and top each serving with a healthy sprinkling of the crispy bacon.

Notes

MAKE AHEAD: You can make this pasta salad the night before you plan to serve it. Just make it through the last step but leave the crispy bacon off. Cover and refrigerate the pasta salad and the bacon in separate airtight containers, and when you're ready to serve, top each serving with bacon.
DAIRY FREE OPTION: To make this dish dairy-free, I substitute a vegan mayo and vegan sour cream.