20 minutes of active time 30 minutes in total
This warm pasta salad combines bacon, fresh spinach, and sweet cherry tomatoes in a light, creamy ranch-like dressing. We decreased the carbs and upped the protein by using garbanzo-based pasta, vegan mayonnaise, and plain yogurt blend instead of ranch dressing to cut the fat, and spinach instead of iceberg lettuce to boost the nutrition.
Summer Pasta Salad with BLTs
- 8 fluid ounces (227g) short garbanzo bean pasta (like Banza cavatappi)
- 4 thick slices of nitrate-free, center-cut bacon, chopped (5 ounces/142g)
- 2 teaspoons extra virgin olive oil
- 2 cups (284g) halved cherry tomatoes
- 1 coarsely minced medium garlic clove
- a quarter cup (59ml) mayonnaise that is vegan
- a half-cup (118ml) Greek yogurt, plain
- apple cider vinegar, 1 teaspoon
- 1 bag (5 oz/142 g) baby spinach, stems removed
In a large saucepan, cook the pasta according to the package directions.
Make the sauce while the pasta water is heating up. In a large skillet, fry the bacon over medium-low heat, turning periodically, until crisp, about 8 minutes. Remove the browned chunks to a paper towel-lined dish and remove the drippings.
Place the pan over medium heat and add the olive oil. Add the tomatoes and garlic and cook, scraping up any browned pieces from the bottom of the pan, for 4 minutes, or until the tomatoes are soft. Keep warm on a low heat setting.
Whisk together the mayonnaise, yogurt, and vinegar in a large mixing dish. Drain the pasta and rinse it with hot water after it’s finished. Drain thoroughly. Toss the spaghetti with the bacon, tomato sauce, and spinach in the basin with the mayonnaise mixture. Warm the dish before serving.
Serves: 6 people, Serving Size: 1 cup (205 grams)
Nutritional Content (per serving):
245 calories; 14 grams of total fat; 2 grams of saturated fat; 2 grams of monounsaturated fat; 59 milligrams of cholesterol; 309 milligrams of sodium; 21 grams of carbohydrate; 7 grams of dietary fiber; 6 grams of sugar; 10 grams of protein