BLT Pasta Salad

Name: BLT Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 10 ounces pancetta, diced into ¼” cubes; 1 pound pasta such as Nodi Marini, cooked, drained and cooled to room temperature; 1 5-ounce bag or container of baby arugula (about 5 packed cups) roughly chopped; 3 cups (1 pound) cherry tomatoes, halved; ¼ cup apple cider vinegar; 2 tablespoons whole grain mustard; 2 tablespoons honey; 1 teaspoon Calabrian chili paste; ½ teaspoon salt; 2 tablespoons freshly chopped dill; ½ cup extra virgin olive oil

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Photo Credit: Elizabeth Newman

10 MINPrep Time

20 MINCook Time

6Servings

by Giadzy

Photo Credit: Elizabeth Newman

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The BLT is a quintessential sandwich combination - bacon, lettuce and tomato - but it’s delicious far beyond that application, and there’s so much room for interpretation. In this summery pasta salad, we use pancetta in place of bacon, arugula for lettuce, and sweet bursts of cherry tomatoes. Toss it all together with pasta and a vibrant dill and honey mustard dressing, and you’ve got a truly delicious meal on your hands. Make sure you pick a short pasta shape with lots of nooks and crannies for all the crispy pancetta and vinaigrette to hide in, like the pictured Nodi Marini - it makes for the perfect bite.

BLT Pasta Salad

Rated 5.0 stars by 1 users

Servings

1 serving

Prep Time

10 minutes

Cook Time

20 minutes

Calories

713

Author:

Giadzy

Ingredients

For The Pasta Salad:

2 tablespoons olive oil

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10 ounces pancetta, diced into ¼” cubes
1 pound pasta such as Nodi Marini, cooked, drained and cooled to room temperature

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1 5-ounce bag or container of baby arugula (about 5 packed cups) roughly chopped
3 cups (1 pound) cherry tomatoes, halved

For The Dressing:

¼ cup apple cider vinegar
2 tablespoons whole grain mustard
2 tablespoons honey

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1 teaspoon Calabrian chili paste

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½ teaspoon salt
2 tablespoons freshly chopped dill
½ cup extra virgin olive oil

Instructions

In a small skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring often until browned, about 6 to 8 minutes. Drain on paper towels and set aside.
Meanwhile, mix up the dressing. In a large serving bowl, add the apple cider vinegar, whole grain mustard, honey, Calabrian chili paste, salt and dill. Whisk together until smooth and combined. Slowly drizzle in the olive oil while whisking to create a creamy emulsified dressing.
To the large serving bowl with the dressing, add the pasta, chopped arugula, tomatoes, and the cooked pancetta. Toss together to combine. Serve room temperature or cold.