BLT Pasta Salad

Culinary Tools:

  • 2-quart Saucepan
  • 8-inch Gourmet skillet
  • Chef’s Knife
  • Junior Steamer/Colander
  • 1-quart Mixing Bowl
  • 3-quart Mixing Bowl
  • 5-quart Mixing Bowl


  • 1 cups tomato, diced
  • ½ cup green pepper, chopped
  • ½ teaspoon garlic, minced
  • ½ tablespoon fresh thyme, chopped
  • 2 ½ cups romaine lettuce hearts, chopped
  • 6 ounces whole wheat rotini noodles
  • ¼ cup low-fat milk
  • 2 slices turkey bacon (1.5 ounces)
  • Salt and freshly ground pepper to taste
  • ¼ cup nonfat mayonnaise
  • 2 tablespoons nonfat sour cream
  • 2 tablespoons chives, chopped


With the Chef’s Knife, cut tomatoes, green pepper, garlic, thyme, and lettuce. In the 2-quart Saucepan cook the rotini noodles according to the package directions. Drain the pasta in the Junior Steamer/Colander and mix it with milk in the 3-quart Mixing Bowl; set aside.

In the 8-inch Gourmet Skillet, cook the bacon over medium-high heat until crisp. Let it drain on paper towel. Remove all drippings from the skillet. Add tomatoes, green pepper, garlic, and thyme to the skillet and mix until warmed; season with salt and pepper to taste. Crush the bacon into small pieces and save 1 tablespoon for garnish. Combine the bacon and tomato mixture with the pasta.

In the 1-quart Mixing Bowl add mayonnaise, sour cream, and chives; mix well.

In the 5-quart Mixing Bowl combine the pasta and lettuce; tossed in the dressing. Season with salt and pepper to taste; garnish with the reserved bacon and chives.

Chef’s Tip:  With only 375 calories per serving, our BLT Pasta Salad can be enjoyed as a lite lunch!