The B.L.T Pasta Salad

May 11, 4:02 PMHartford Cooking ExaminerDonna Breault

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A juicy bacon-lettuce-tomato sandwich was the inspiration for this quick and delicious pasta salad. To make it in even less time, purchase precooked bacon and chop it.

 
What You Need:
6 ounces of farfalle (bow-tie pasta)
1 pound of low sodium or regular bacon
2 cups of cherry or grape tomatoes, halved
2 cups of fresh baby spinach, packed
6 tablespoons of mayonnaise
2 tablespoons of oil-packed sun-dried tomatoes, drained and finely minced
2 garlic cloves, minced
1/2 teaspoon of Worcestershire sauce
1 cup of croutons

What to Do:
STEP 1) Cook the farfalle pasta according to the package directions; drain. Rinse under cold water; drain again. Place the pasta in a large bowl and set aside

 
STEP 2) Meanwhile, cook the bacon in a large skillet over medium-high heat for 6 to 10 minutes or until crisp, turning once; coarsely chop.

 
STEP 3) Add the chopped bacon, tomatoes and spinach to the farfalle pasta. Combine all of the remaining ingredients except the croutons in a small bowl. Stir the pasta mixture until well-coated. Stir in the croutons just before serving.

 
STEP 4) Enjoy!