BLT Pasta Salad with Sour Cream Dressing
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- Prep
- 15 MIN
-
- Total
- 20 MIN
-
- Serving
- 4
Ingredients
For the dressing
- 125 mL (1/2 cup) Scotsburn sour cream
- 60 mL (1/4 cup) Scotsburn milk
- 60 mL (1/4 cup) mixed fresh herbs (basil, Italian parsley, oregano)
- 30 mL (2 tbsp) freshly squeezed lemon juice
- 1 small clove garlic, minced
- 1 mL (1/4 tsp) sea salt
- Freshly ground black pepper
For the salad
- 1 L (4 cups) chopped Romaine lettuce (about 6 leaves)
- 500 mL (2 cups) cooked rotini pasta (about 310 mL/1 1/4 cups dry pasta)
- 500 mL (2 cups) cherry tomatoes, halved
- 250 mL (1 cup) small cubes of pizza mozzarella Cheese
- 8 slices bacon, cooked
Directions
For the dressing
- Add all the dressing ingredients to a large measuring cup and use a stick blender to process until smooth (you can also make the dressing in a blender or a food processor). Transfer to an airtight jar and refrigerate until ready to use.
For the salad
- In a large shallow bowl, lay the salad ingredients (chopped lettuce, rotini pasta, cherry tomatoes, pizza mozzarella Cheese cubes and bacon) side-by-side around the plate. Drizzle with dressing and serve.
*Tip: Turn this salad into a meal by adding sliced cooked chicken to the recipe.
Products in this recipe
Milk
Always fresh, always delicious, and always an excellent source of calcium, protein and vitamin D.
Sour Cream
Add a little zip to your dips, baked potatoes and casseroles with the fresh tanginess of a tried-and-true favourite: our sour cream!
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