Over-the-Top BLT Pasta Salad Recipe
Prep Time:
1 hour, 5 minutes
Cook Time:
55 minutes
Servings:
4 Servings
Ingredients
  • 1 tablespoon plus ½ teaspoon kosher salt
  • 1 pound radiatore or other short-cut curly pasta
  • ½ cup plus 2 tablespoons avocado oil
  • 1 pound applewood smoked thick-cut bacon
  • 3 slices crusty sourdough bread
  • 2 large egg yolks
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon smoked paprika
  • ½ teaspoon freshly cracked black pepper
  • 1 head romaine lettuce, tough outer leaves removed
  • 2 cups mixed color small tomatoes (grape or cherry), halved
  • 2 tablespoons chopped fresh chives
Directions
  1. Preheat the oven to 375 F.
  2. Bring a large pot of water to a boil with 1 tablespoon kosher salt.
  3. Add the pasta and cook until just al dente (do not overcook).
  4. Immediately drain the pasta and rinse with cold water.
  5. Transfer the pasta to a large bowl and toss with 1 tablespoon avocado oil.
  6. Chill the pasta until ready to use.
  7. Line a baking sheet with parchment and a rack to fit.
  8. Lay the bacon slices over the rack and on the pan, if needed.
  9. Bake for 10 minutes, then turn the slices and bake for an additional 10-15
  10. Remove the pan from the oven and allow it to cool.
  11. Pour off ¼ cup rendered bacon grease from the pan to a glass jar or other heat-proof container and cool to room temperature in the refrigerator.
  12. To make the breadcrumbs, tear the bread into smaller pieces and place in the bowl of a food processor.
  13. Process until fine crumbs form.
  14. Heat 1 tablespoon avocado oil in a saute pan over medium heat.
  15. Add the breadcrumbs and cook, stirring frequently, until deep golden brown (about 5 minutes). Remove from heat and cool.
  16. To make the bacon mayo dressing, whisk together the remaining ½ cup avocado oil and cooled bacon fat in a small bowl.
  17. Add the egg yolks, mustard, vinegar, paprika, black pepper, and remaining ½ teaspoon kosher salt to the food processor bowl (wiped down to remove any remaining crumbs).
  18. With the food processor running, slowly drizzle in the avocado and bacon fat blend until the mixture emulsifies and thickens. Transfer the mayo dressing to a jar or other container and chill for about 20 minutes.
  19. Chop the bacon into smaller pieces.
  20. Shred or finely chop the romaine.
  21. To assemble the salad, stir the tomatoes and chives into the chilled pasta.
  22. Gently fold in the shredded romaine.
  23. Pour on the bacon mayo dressing to coat.
  24. Add the bacon.
  25. Finish with half of the toasted breadcrumbs.
  26. Serve the over-the-top BLT pasta salad in bowls with a sprinkle of the remaining breadcrumbs.