BLT Pasta Salad
Servings: 0
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.
Notes
*If this is for my meal prep, I do not add my avocado to the large bowl . I will just add the avocado to my personal bowl right before I serve.
*I toss my dressing right before serving so my salad isn't soggy. Again, if you are making this for meal prep. hold off on mixing in your dressing in the large bowl.