Sandwich Switch Up

I found this recipe online and thought it was a very unique twist on a really popular sandwich. It was super easy to make and made for an extremely pretty presentation. It was a great addition to our Fourth of July cookout.

BLT Pasta Salad
Adapted from Food Network Magazine

Ingredients

• 12 ounces corkscrew-shaped whole wheat pasta
• 1/2 cup milk
• 12 ounces lean bacon
• 3 medium ripe tomatoes, seeded and cut into chunks
• 1 tablespoon chopped fresh thyme
• 2 cloves garlic, minced
• Kosher salt and freshly ground pepper
• 1/2 cup light mayonnaise
• 1/4 cup sour cream
• 6 tablespoons chopped scallions
• 1 head of Bibb lettuce, cut into 1 inch chunks
  

Directions

Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper.

Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

Mix the mayonnaise, sour cream and 5 tablespoons scallions with the pasta until evenly combined.

Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon scallions. Serve at room temperature.