Thursday, July 18, 2013

BLT Caesar Pasta Salad

The past two weeks have been quite relaxing and stress-free for us here at the Joyously Domestic household. We finished up softball and baseball season right at the beginning of the month, then we stayed pretty busy with cookouts and get-togethers over the Fourth of July holiday while my hubby had the week off of work. He's been back to the grindstone and out of state for work Mondays through Saturdays again. So, it has been just the three kiddos and I lounging around the house and relishing in the beautiful summer weather outdoors.

It's times like these that I am so grateful that my "job" is being a stay-at-home momma. Having late movie nights, trips to the berry patch, leisurely dips in the pool and no set schedule for right now has been joyful bliss. Oh, and we get to spend a lot of time in the kitchen together.

I love summers at home with my kids and wouldn't want it any other way.

They love helping me chop and mix in the kitchen. And, they are mega lovers of pasta. I've been making my "Veggie Overload" Pasta Salad on a weekly basis all summer (it is so darn yummy), but I've discovered another "winner" pasta salad right here, my friends.

This recipe is truly a combination of three of my favorite foods ... BLT sandwiches, Caesar salads and pasta salads.

You have a few options regarding assembling the salad. If you're making this more than a couple of hours before serving, you may choose to wait to add in the chopped/shredded lettuce until shortly before serving to guests. {This will ensure that it doesn't get too soggy or limp.} And, if you strongly prefer crisp bacon, you can have that ready and kept separate, as well. Just stir into the salad at the time of service. {Doing so will ensure that your bacon doesn't become too soft or rubbery.} So, just plan according to what you prefer.

Yields 8 servings.


12 ounces small-size pasta
4 - 6 slices bacon, cooked until crisp and crumbled
3 - 4 green onions, chopped
Pinch crushed red pepper flakes {optional}
1/4 cup chopped fresh tomatoes or halved/quartered cherry/grape tomatoes
2 cups chopped/shredded iceberg or romaine lettuce
1 1/2 cups prepared creamy Caesar dressing {see recipe below or use preferred prepared version}
Parmesan cheese {grated}, for sprinkling on top at time of service {optional}


Cook pasta in salted, boiling water according to package directions. Drain in colander and run cold water over pasta to stop the cooking. Add cooked pasta to a large bowl. Set aside.

Meanwhile, prepare Caesar dressing and prep the other ingredients, as needed.

Add green onions, tomatoes, red pepper flakes {if using} and dressing to the pasta. If serving right away, also stir in bacon and lettuce. {See note in above paragraph.}

Stir to coat everything.

Sprinkle cheese on top just prior to serving.


1 cup good-quality mayonnaise
2 tablespoons white vinegar
5 tablespoons grated Parmesan cheese
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon white sugar
3 tablespoons milk
Pinch dried basil {optional}

Whisk together ingredients in a small mixing bowl or shake in lidded jar until well-blended. Taste, then adjust seasoning if needed.

Adapted from BigSisLilSis

07/13/17:  Updated photo and made clarifications to post/recipe.

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