BLT Pasta Salad

By bklynmommy

Ingredients

• 3 cups corkscrew pasta
• 1/2 cup milk
• 10 slices thick-cut bacon
• 1 clove garlic, minced
• 1/2 tsp thyme
• 1/3 cup mayonnaise
• 3 tbsp sour cream
• 3/4 cup grape tomatoes
• 1/2 arugula, packed
• 2 tsp fresh parsley, chopped
• 1 tbsp grated parmesan
• Salt and pepper to taste

Details

Adapted from thecheesepusher.tumblr.com

Preparation

Step 1

Boil the pasta in salted water according to the package’s instructions. Drain and rinse, then pour into a large bowl. Mix in the milk and set aside.

Cook the bacon on medium heat until crispy. Remove from pan and crumble. In a separate pan, bring 1 tsp of the bacon drippings to low heat. Add the garlic and thyme, allowing it to cook for no more than a minute. Pour the garlic and drippings into the bowl of pasta and mix. Stir in the mayonnaise and sour cream until thoroughly incorporated.

Halve the grape tomatoes and add them, along with the arugula, to the pasta. Gently toss to coat the vegetables. Mix in all but 1 tsp of the bacon. Stir in the parsley, parmesan, salt and pepper. Garnish with the remaining bacon and additional parsley. Makes 6 servings.