Now that the 4th is over, the pressure is off for your food to be red/white/blue. Phew!
I was thinking this pasta salad was getting so hearty that it didn’t really need to just be a side, I thought it could be almost the whole meal. I put it on salad with a few more veggies and thought it was great!
6 oz plain greek yogurt
1 envelope Ranch Dressing (or Italian Dressing)
10 oz dried pasta (any shape you like)
4 slices of bacon
In advance: mix yogurt and dressing packet together and refrigerate for 3+ hours.
Boil pasta until cooked through, but just a little al dante. (I cook it longer than when I prepare hot pasta).
Fry bacon until crisp.
Let pasta cool.
Chop tomatoes, cucumbers, and bacon.
Mix dressing onto room temperature pasta.
Chill for an hour-or-two before serving.
Serve as pasta salad or on top of a green salad.
Basil would have been a good addition to make the pasta salad be more BLT instead of the lettuce. I used Greek yogurt to up the protein and lower the fat from mayo. If it dries out, add a tablespoon or two of milk to get it creamy again before serving.
There are pretty much a million substitutions for this one…ready? go!