Damn Good BLT Pasta Salad with Creamy Jalapeño Cashew Dressing
User Reviews
5
Damn Good BLT Pasta Salad with Creamy Jalapeño Cashew Dressing
Description
The salad starts with cooked pasta mixed thoroughly with a jalapeño cashew cream dressing, which lends a creamy texture and mild spiciness. Crisp bacon pieces add smoky, salty contrast, while corn, cherry tomatoes, red onion, romaine lettuce, and diced avocado contribute fresh sweetness, acidity, crunch, and creaminess. The red onion is thinly sliced for a milder bite, and grilling or sautéing the corn enhances its flavor.
The preparation involves cooking bacon until crispy over medium heat, draining excess grease, and chopping it. Pasta is cooked al dente, drained, and dressed with the jalapeño cashew cream before combining with all vegetables and bacon. The salad is gently tossed and seasoned as desired. It serves six or four in larger portions and can be garnished with extra vegetables and bacon.
This salad stores well covered in the refrigerator for 3-4 days. For best freshness, add the avocado and lettuce just before serving to avoid wilting. It can be prepared ahead for picnics or lunches with minimal loss of texture or flavor.
Ingredients
- 1 cashew cream dressing with jalapeno
- For the pasta salad:
- 12 ounces Bacon
- 10 ounces pasta variety including bowties or large shells, gluten free if desired
- 1 ½ cups corn grilled, raw, or sauteed
- 1 pint cherry tomatoes halved; heirloom for color variety
- ½ onion red; thinly sliced
- 2-4 cups romaine lettuce chopped
- 1 avocado slightly ripe but still firm; diced
Instructions
- While the cashews are soaking for your dressing, I suggest chopping all your veggies and having them ready to go. You can also cook your bacon: add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces and set aside.
- Next cook your pasta until al dente, drain and then place in a large bowl. Add all of the jalapeno cashew dressing, then stir together to combine. Next add the chopped bacon, corn (I prefer grilled or sauteed), halved cherry tomatoes, sliced red onion, romaine lettuce and avocado. Gently toss again, then taste and adjust seasonings as necessary, adding more salt and pepper if you’d like. Serves 6, or 4 as a larger meal. Garnish with extra corn, tomatoes, red onion, avocado and bacon.
Notes
- Keep the salad covered in the fridge for 3-4 days; it holds up well for make-ahead meals.
- Add avocado and romaine lettuce just before serving to maintain freshness and texture.
- Cook bacon over medium-low heat to avoid burning and achieve a crispy, golden brown.
- Grilled corn is preferred for added flavor, but raw or sautéed corn also works.
- Adjust seasoning after tossing the salad and before serving for the best flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Serving | 1serving (based on 6) | |
| Calories | 451cal | 23% |
| Carbohydrates | 54.2g | 18% |
| Protein | 18.6g | 37% |
| Fat | 19.5g | 30% |
| Saturated Fat | 3.9g | 20% |
| Fiber | 7.4g | 30% |
| Sugar | 7.3g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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