BLTA Pasta Salad
What You’ll Need
For the Salad:
1 lb pasta, cooked to al dente and cooled
1 lb thick cut bacon, roasted at 425 until desired crispiness and cut into 1” pieces
2 pints small tomatoes, halved
1 head romaine lettuce, cut in to 1” pieces
1 handful of fresh basil
2 cups of crusty bread, cut into 1” cubes, coated in olive oil and roasted at 425 until desired crispiness
For the Herby Avocado Dressing:
2 cups Duke’s Mayo
1 ripe avocado
1/2 cup buttermilk
1 cup fresh dill fronds (about 1 ounce)
1 cup fresh parsley leaves
1 cup fresh chives
2 tablespoons apple cider vinegar
3 garlic cloves
A big pinch each of kosher salt and black pepper
What You’ll Do
Combine all dressing ingredients in a food processor or blender. Blend until smooth, then taste and and add salt and pepper as desired. Pour dressing over salad components and combine to coat, the cover and refrigerate for at least 2 hours. Toss again before serving.
