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Green goddess BLT pasta salad
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Green goddess BLT pasta salad

The best ever green goddess BLT pasta salad recipe

Prep Time
5 mins
Cook Time
20 mins
Course: Salad
Cuisine: American

Ingredients

Dressing:
  • ½ Greek yogurt cup
  • ½ cup low fat Hellman’s mayonnaise
  • 4 anchovies
  • 1 garlic crushed (cook it with the bacon to temper the raw flavour, 1 clove
  • a few basil leaves – about 6 medium/large
  • 1 ½ cups baby spinach leaves
  • 1 avocado small or half a large
  • 2 white wine vinegar Tbsp, good quality
  • 1 Worcestershire sauce Tbsp
  • 2 water Tbsp
  • ½ sea salt flakes tsp
  • black pepper generous few grinds
Pasta salad:
  • 300 fusilli pasta or any other short pasta, grams
  • 250 tomatoes mixed baby rainbow tomatoes, medley, grams
  • 250 smoked bacon 1 pack, streaky, grams
  • 60 spinach or more if yo prefer, baby leaves
  • 20 chives finely chopped, grams

Instructions

    Cup of Yum
  1. Preheat the oven to 200c/ 400F and place the bacon on a bacon tray. Line the tray with foil to make washing up easier. When the oven is ready, roast the bacon for 15 minutes and until golden brown and crispy
  2. Bring a medium pot of salty water to a boil and cook the pasta until al dente. Drain and rinse under cold water to suspend the cooking process. Drain and set aside.
  3. Cut the tomatoes and the chives and set them aside.
  4. To make the dressing blitz all the ingredients in a small food processor until smooth and emulsified.
  5. When you are ready to serve, toss all the salad ingredients with as much of the dressing as you like. I used about ¾ of it. Adjust the seasoning and if necessary add more salt and pepper. Serve immediately.

Notes

  • This salad can be made in advance but the spinach leaves will wilt and the bacon will lose its crunch. It is still delicious either way.