Egg BLT Pasta Salad
Switch things up for lunch and make this deconstructed version of the popular BLT sandwich by turning it into one incredible pasta salad by dietitians Symone & Chantel Moodoo! Make this meal more filling by throwing in some high-quality eggs. Eggs make the perfect addition to any meal as they are a quick cooking protein and help with feeling full and satisfied so you can take on the rest of the day!
- Serves:
- 4
- Prep Time:
- 15 min
- Cook Time:
- 10 min
Ingredients
Salad
- 3 cups ( 750 mL ) fusilli pasta, cooked
- 8 strips bacon, chopped
- 6 hard boiled eggs, chopped
- 1 head Iceberg or romaine lettuce, chopped
- 1 1/2 cups ( 375 mL ) tomatoes, diced
- ¼ red onion, finely diced
- ¼ cup ( 60 mL ) green onion (green part), chopped
Dressing
- 1 cup ( 250 mL ) plain Greek yogurt
- 1 Boursin cheese, herb and garlic
- 2 tsp ( 10 mL ) white sugar
- Salt and black pepper to taste
Instructions
-
Boil pasta according to package instructions and set aside for later.
-
Heat a frying pan over medium heat and fry bacon until cooked through. Set aside for later.
-
To a bowl, add Greek yogurt, Boursin cheese, sugar and spices and mix to combine.
-
To assemble, add chopped lettuce, tomatoes, and onions for the base, and top with bacon and eggs.
-
When ready to serve, pour dressing and enjoy!