This week’s One Local Summer meal(s) were inspired by the beautiful Crispino iceberg lettuce I bought from Wayward Seed Farm at the farmers market last Saturday. With lettuce so fresh and crisp, it was just begging for me to make a BLT with mostly local ingredients. The bacon was from Thurn’s, the tomatoes from WishWell Farms, and the bread was Vienna bread from The Andersons.
After making the sandwiches, I still had a lot of leftover bacon, lettuce and tomatoes, so I made a recipe for BLT Pasta Salad that I found on another food blog. It had a nice tang to it, like a BLT minus the bread. The recipe is definitely a keeper, although next time I’d add more tomatoes and bacon. Also, I used wagon wheels instead of rotini because it was what I had available.
BLT Pasta Salad
recipe courtesy Blog Chef
1 (7 ounce) package rotini pasta noodles (cooked and drained)
8 slices bacon (cooked until crispy and crumbled)
1 cup mayonnaise (or salad dressing)
¼ cup lemon juice concentrate
2 teaspoons sugar
2 teaspoons chicken flavored instant bouillon
1 large tomato (seeded and chopped)
¼ cup green onions (sliced)
4 cups lettuce (thinly sliced)
Step 1: In a small bowl combine mayonnaise, lemon juice, chicken flavor instant bouillon, and sugar. Mix well until smooth.
Step 2: In a serving bowl add noodles, bacon, tomato, and green onions, Toss with dressing. Stir in lettuce right before serving.
(Makes 10 Servings)