In one of my many flashes of brilliance, I decided to turn one of my favorite sandwiches into a pasta salad. And I just have to say, it was incredible!
The greens make for a lighter than usual pasta dish and the bottled dressing make it quick to throw together (and your waistline will thank you for skipping the mayo!). I used a Champagne Vinaigrette I found at Trader Joe’s that is one of my current favorites, but feel free to use a different brand or even a different vinaigrette if there’s one you love.
BLT Pasta Salad with Feta and Olives
4-5 strips of bacon
12 ounces rotini pasta
1 cup cherry tomatoes, halved
2-3 big handfuls of mixed salad greens
1/2 cup black olives, halved
1/2 cup feta
2 green onions, sliced
1/2 cup Champagne Vinaigrette dressing
Salt & pepper
Heat water to boiling. Boil pasta until it is tender. Drain and rinse with cool water to stop the cooking. Drain well.
Cook bacon in a skillet until crisp. Remove from skillet and let drain and cool on paper towels while you assemble the salad.
In a large serving bowl combine tomatoes, greens, olives, green onions and feta.
Add pasta and bacon and toss to combine. Add salad dressing, starting with 1/4 cup and adding more as needed to lightly dress the pasta.
Taste and add salt & pepper or more dressing if needed. Toss and serve immediately.