A creamy pasta salad inspired by the classic BLT, with crisp bacon, juicy tomatoes and fresh spinach tossed in a tangy Greek yogurt and mayonnaise dressing. It's substantial enough for lunch or a light dinner but also makes an excellent side dish.
Servings: About 6
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Ingredients:
- 10 ounces pasta
- 8 slices center-cut bacon
- 2 cups fresh spinach, chopped
- 1 pint grape tomatoes, halved
- ½ cup nonfat plain Greek yogurt
- ½ cup reduced-fat mayonnaise
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped green onions, for garnish (optional)
Instructions:
- Preheat the oven to 400°F. Bring a large pot of salted water to a boil.
- Arrange the bacon on a wire rack set inside a rimmed baking sheet. Bake for 20–25 minutes, or until cooked to your preferred crispness.
- Meanwhile, cook the pasta according to package directions.
- While the pasta and bacon cook, chop the spinach, halve the grape tomatoes and chop the green onions.
- In a small bowl, whisk together the Greek yogurt, mayonnaise, white wine vinegar, salt and pepper until smooth.
- Drain the cooked pasta in a colander and rinse under cold water to stop the cooking. Drain thoroughly.
- Transfer the cooled pasta to a large bowl.
- When the bacon is crisp, remove it from the oven and allow it to cool slightly. Chop into bite-size pieces.
- Add the bacon, spinach and tomatoes to the pasta.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Garnish with green onions and additional chopped bacon, if desired. Serve chilled or at room temperature.
Tip: Drain the pasta thoroughly after rinsing so excess water doesn't dilute the creamy dressing.
Cook's Note: For a smaller, dinner-size salad, I used 4 slices bacon, 4 ounces pasta and about ½ cup mayonnaise, adjusting the remaining ingredients as desired.
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