BLT Pasta Salad
Ingredients
12 ounces corkscrew-shaped pasta
1/2 cup milk
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
1/4 cup sour cream
4 tablespoons chopped chives or scallion greens
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Directions
Cook the pasta in a large pot of salted boiling water as
the label directs. Drain and toss with the milk in a
large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over
medium-high heat until crisp. Drain on paper towels.
Discard all but 3 tablespoons 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 into bite-size pieces; set aside 1/4
cup for garnish. Toss the remaining bacon and the tomato
mixture with the pasta.
Mix the mayonnaise, sour cream and 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.
Source: Food Network Magazine, Wednesday, August 11, 2010