This is the creamy, delicious dish you get when you cross a BLT with a pasta salad.
| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4-6 |
Ingredients
- Kosher salt and freshly ground black pepper
- 8 slices bacon, finely chopped
- 1/3 cup mayonnaise
- 1/4 cup chopped fresh basil
- 3 tablespoons sour cream
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 1/2 tablespoons fresh lemon juice
- 8 ounces dried ziti
- 3 cups loosely packed arugula
- 3 medium vine ripe tomatoes, chopped
Instructions
- Bring a large pot of salted water to a boil.
- Put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside.
- Whisk together the mayonnaise, basil, sour cream, chives, parsley, lemon juice, 1/2 teaspoon salt and a few grinds pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the arugula and tomatoes to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 419 |
| Total Fat | 27 g |
| Saturated Fat | 7 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 34 mg |
| Sodium | 406 mg |
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