BLT Pasta Salad

Chop half a head of iceberg lettuce and place it in a bowl.

Cook 12 oz of bacon until crispy, then chop it up.

Slice one pint of grape tomatoes in half.

Thinly slice a few green onions.

Bring a pot of salted water to a boil for the pasta.

Add 12 oz of ribbon pasta to the boiling water and cook for 8 minutes.

Drain the pasta and rinse it under cold water to stop the cooking process.

In a separate bowl, mix together 1 tablespoon of Dijon mustard and 1 cup of mayonnaise.

Add 2 tablespoons of lemon juice, 1 teaspoon of garlic powder, 1 teaspoon of dried thyme, 1 teaspoon of dried dill, and 1.5 teaspoons of Cajun seasoning to the mayonnaise mixture and stir well to combine.

Combine the chopped bacon, halved grape tomatoes, sliced green onions, and cooked pasta with the iceberg lettuce in the bowl.

Pour the dressing over the salad and mix everything together until well coated.

Equipment Needed

Spice Level: