BLT Pasta Salad with Greek Yogurt Dressing

By margiekyle

Ingredients

• 12 ounces pasta of choice, cooked and drained
• 12 ounces lean bacon
• 3 medium tomatoes
• 1 clove garlic, minced
• 5 cups romaine lettuce head, chopped
• DRESSING
• 1 Tablespoon freshly chopped thyme
• 1 Tablespoon freshly chopped rosemary
• 1/2 cup mayonnaise
• 1/4 cup greek yogurt, plain
• Reserved bacon drippings

Details

Adapted from justapinch.com

Preparation

Step 1

Cook the pasta in a large pot of salted boiling water as the label directs. I add thyme, rosemary, garlic and oil. Drain and rinse with cold water.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Crumble bacon into bite-sized pieces; set aside. Keeping 1/4 of a cup to garnish. Discard all but 3 tablespoons drippings from the pan.

Mix the dressing with the pasta until evenly combined. Season with salt and pepper. Toss with the lettuce and cut up tomatoes coating completely.

Once bacon is cool toss in all but 1/4 cup mixing up and coating all the ingredients. Garnish with sprigs of Rosemary, Thyme and the 1/4 cup of bacon.