BLT+ Pasta Salad

I guess I got the damp winter blues and then I came across some pretty colorful rotini at the store so I came up with this thing. It’s a BLT+ kind of thing I dreamed up to address my winter blahs but it works well at pot lucks and barbecues in the summer just as well.

 

 

 

 

 

Ingredients:

1 lbs veggie rotini, cooked and cooled
1/2 cup Olive or Avocado oil Mayo
3/4 cup G Hughes Gluten-Free, Sugar-Free Balsamic Vinaigrette Salad Dressing
1 cup grated sharp cheddar
1 1/2 cup of grape tomatoes, halved
1/3 cup red onion, diced
1/2 cup mini cucumbers, sliced thin
3 cups romaine, chopped
1/2 cup each – celery(chopped), tamed Jalapeños, green peppers (diced)
10 pieces crispy bacon, sliced into bite sized pieces with 1 Tbs grease reserved
Salt Substitute and coarse ground pepper, to taste

Directions:

  1. Cook pasta al dente and bacon crispy. Set pasta in fridge and set bacon aside to cool.
  2. In a small mixing bowl whisk mayo, balsamic, and bacon grease together. Set aside
  3. In a large bowl, assemble the pasta, tomatoes, jalapeños , cucumber, cheese, red onion, lettuce. celery, green pepper and bacon.
  4. Pour dressing over the mixture and gently toss until everything is coated.
  5. Taste and add salt substitute and pepper as needed.