BLT Pasta Salad

Note: I am reposting my old food columns from Milford Patch. They originally contained step by step photos and accompanying instructions, which I hope to recreate at some point. Until then, I am posting the original text. This post originally appeared on Patch on June 12, 2011...

The heat has definitely arrived. Once it gets past 85 degrees in my un-air-conditioned kitchen, I don’t cook dinner. I either grill outside or - if it’s really hot - we eat cold food. Pasta salad is good in either case because you can do your cooking in the morning, before it gets too hot, and keep it in the fridge until dinner. It’s also a good way to use up odds and ends in your fridge. And it’s a popular and versatile dish to bring along to a cookout.

Because I was making this for my daughter to bring to a potluck pool party, this particular combination of ingredients was chosen for its kid-friendliness. Bacon is a no-brainer, and the other ingredients are few and easy to identify, so kids don’t have to guess what’s in it. I find that to be a deal breaker with my picky eaters, not to mention many adults.

In addition to being a good side to a meal or potluck entry, pasta salad can easily become a main dish. This version would be great with some leftover grilled and sliced chicken added in. (You could call it chicken club pasta salad.) And as always, feel free to play around. Add what you like; leave out what you don’t.

The Recipe

Box of small pasta, like bowties, macaroni, or wheels

1 lb bacon, cooked until crisp

1 large tomato, diced*

2-3 scallions, diced

Shredded cheddar

¼-1 Cup Italian dressing (or oil & vinegar)**

¼ -1 Cup mayonnaise, depending on how much you like mayo. You can omit it entirely if you want.

Shredded lettuce (optional)

Cook the pasta according to package ingredients. When the pasta is al dente, drain and rinse it under cold water to stop cooking. Whisk the dressing and mayo together, then toss with bacon, tomato and scallions. Put it in the fridge for a few hours, then take it out to taste, adding more dressing if needed and correcting the seasoning. Add the shredded cheese and lettuce at the last minute if desired.  (If the salad will be out on a serving table for a while, or left in the fridge to eat over a couple days, don’t add the lettuce. It’s not sturdy enough to be left in the dressing. Consider serving the pasta salad on a bed of lettuce instead.)

*Since I cook for people who hate tomatoes, I use grape tomatoes instead, so they can be picked out easily. Chopped tomatoes are better, but we all have to compromise.

** I realize that this is a very broad range for both Italian dressing and mayo. You probably want a total of 1½ cups, so the proportion will vary depending how creamy you like your dressing. If you like mayo, start with 3/4 cup mayo and 1/4 cup Italian. If you don't, switch it. After the pasta has chilled in the fridge and absorbed some dressing, add more of whatever you think it needs. I made the one in the pictures pretty dry so as not to scare away mayo-phobes. (Yep, I've got those, too.)