Since flaking on my post yesterday, I wanted to make up for it by posting something that included bacon. This BLT pasta salad is something I’ve been dreaming about. When reality set in, I was not disappointed. This turned out fantastically. For me, spring/summer time sides are so fun. Various salads, fresh produce, so many options. Pasta salad is not something we eat often, but when we do, I want to make it worthwhile. Also, any time I have an excuse to add bacon to a dish, I will gladly do so. Any pasta would be great, but for this I opted for heartier tortellini. The dressing is adapted from this veggie dip that I had made, which essentially tasted like a homemade ranch dip. It was the perfect dressing for this dish. Bonus, the fresh herbs make it look so pretty.
For the salad
For the dressing
- Cook your tortellini according to the package instructions. For the bacon, preheat your oven to 400 degrees. Place strips of bacon on your baking sheet. Bake for about 10 minutes or until crispy. Baking time will vary depending on the thickness of your bacon.
- To make the dressing combine the ingredients in a small bowl, cover and refrigerate until ready to use.
- Let the tortellini cool. Once at least room temp, add to a medium size bowl. Add in the dressing. I start with small amounts and gradually add more as I feel it needs it. Add in the chopped tomato and spinach. Toss to combine. Crumble the bacon over the top of the dish.