This classic flavor combination pairs perfectly with tender pasta and fresh herbs. Serve at your next family picnic or as the perfect side dish for a week-night meal.
BLT Pasta Salad
Yield: serves 4
8 ounces fusilli pasta
2 ounces (about 2 slices) thick cut bacon, diced
1 small shallot, minced
1/4 cup mayo
2 tablespoons red wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 scallion, thinly sliced
1/2 cup cherry tomatoes, halved
1 cup lightly packed arugula
1) Cook the pasta in salted, boiling water according to package instructions until al dente, then drain and cool completely.
2) Meanwhile, in a medium sauté pan over medium heat, render the diced bacon until browned and crispy, about 5 minutes. Use a slotted spoon to remove the bacon from the pan and drain on paper towel lined plate. Remove all but 1 tablespoon of the bacon fat and add the shallot. Cook the shallot until tender and translucent, about 2 minutes. Remove from the heat and cool.
3) In a large bowl, whisk together the mayo, red wine vinegar, Worcestershire, salt, pepper and scallion whites until smooth and combined. Add the pasta, bacon, shallot, tomatoes and arugula and toss until everything is evenly coated with the dressing. Sprinkle the remaining sliced scallion greens on top and serve family style.