This is usually my meal prep lunch item, but this is a great side dish you could make to take to a potluck or a family/friends gathering.
I usually make this on Sunday before my work week and split out the salad into individual bowls. I just keep my avocado on the side and the dressing to keep my salad from being soggy. Travis doesn’t love this recipe, but I really like it for a lighter meal with some spice. Depending on your jalapeno, the dressing can be pretty hot. For a less spicy dressing, you can always remove the seeds from the jalapenos.
If you added the avocados and dressing to your salad, it’s only good in the fridge for 3-4 days. It all depends on how well your avocados hold up. If you leave the avocado and dressing on the side, the salad will be good in the fridge for 5-7 days.
Let me know if try this recipe. I would love to know what veggies you add or the dressing you decide to use.
BLT Pasta Salad
Ingredients
Dressing
- 3/4 cup raw cashews
- 1/3 cup water, possibly more depending on thickness
- 1 large jalapeno, with seeds
- 2 tbsp fresh lemon juice
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp black pepper
Salad Mix
- 1 pkg of bacon (12 oz)
- 1 pkg of bow tie pasta (10oz)
- 1 1/2 cups corn
- 1 pint cherry tomatoes
- 4 cups chopped romaine lettuce
- 3 small avacado
Instructions
Dressing
- Soak the cashews in 2 cups of warm water for at least 2 hours, then drain.
- Add drained cashews, fresh water, jalapeno, fresh lemon juice, salt, onion powder, garlic powder and black pepper to a blender. Blend on high until sauce comes together. If you want a thinner sauce, add 1-2 tablespoons more water. Makes roughly 1 cup sauce.
Salad Mix
- While your cashews are soaking, go ahead and cut up all your veggies, cook up your bacon and boil the noodles.
- Cook up your pasta until al dente, drain, and then place in a large bowl.
- Cut up your bacon and cook in a skillet over medium heat. Make sure your bacon is fully cooked and golden brown. Once cooked, drain the grease off from the pan and place bacon bits on a plate with a paper towel. (The paper towel helps soak up the extra grease)
- Cut tomatoes in half, chop up your lettuce, cook up your corn. (I use frozen corn, so I just heat it up and then let it cool on the counter) Set all aside in your large bowl with the noodles.
- Grab your large bowl with your veggies & noodles, and toss in the bacon. Cover bowl and place in the fridge for at least 2 hours. Before serving add diced avocados and dressing.
