The weather is getting warmer and with that comes all the good stuff… longer days, picnics, barbecues, hours and hours of sunshine, potlucks… ok, so most of the things I look forward to apparently revolve around food. But I also really enjoy the gathering part of those occasions! To look around the table (or yard, or picnic blanket) and see people smiling, sharing a meal and soaking up the warmth of the season… does it get any better?!
So what will you whip up to share? Here’s a quick & easy pasta salad spin on the classic BLT that you can (and should!) throw together the night before your gathering! Letting the flavors mingle over night takes this to the next level, so if you can, make it up ahead of time! I used Banza chickpea pasta to make it gluten free (along with higher protein and lower carb), but you can use any pasta that you like.
- 1 box Banza pasta
- 4 pieces thick cut bacon, diced
- 1 cucumber, quartered
- 10 – 12 large cherry tomatoes, quartered
- 1/3 large red onion, diced
- 3 handfuls baby arugula, roughly chopped
- 3/4 Cup Toby’s Ranch Dressing
- 1/4 Cup Nancy’s Organic Whole Milk Plain Yogurt
- juice from 1/2 of a lemon
- salt & pepper, to taste
Cook pasta according to directions on the box. While the pasta is boiling, fry bacon pieces in a skillet then remove from pan and let drain and cool on a paper towel. Drain cooked pasta and rinse with cold water to stop it from cooking any further. In a large bowl, combine pasta, bacon, cucumber, tomatoes, onion, arugula, ranch, yogurt and lemon juice then mix well. Season with sea salt and pepper to taste. Refrigerate for at least several hours before serving for best flavor.
Serves 4 – 6, depending on portion size.
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