BLT Penne Pasta Layer Salad
Description
This filling salad makes a great lunch or light dinner. It has wonderful layers of pasta, lettuce, crisp bacon, green onion slices and tomatoes, topped with homemade garlic-Parmesan croutons and your own homemade dressing. It's a great dish for those hot
Ingredients
Dressing:
2 c. real mayonnaise
1 c. whole buttermilk
1 T. freshly chopped chives
2 t. cider vinegar
2 t. sugar
1½ t. garlic powder
1½ t. onion powder
1 t. celery salt
½ t. garlic salt
½ t. lemon pepper
¼ t. black pepper
Salad:
1 lb. penne pasta
7 c. chopped green leaf lettuce, divided
6 medium vine-ripened or Roma tomatoes tomatoes, seeded and chopped
1 c. sliced green onion
1½ lb. thick cut bacon, crisply cooked and chopped
Homemade Garlic-Parmesan Croutons:
4 c. cubed French bread, ½-inch cubes
4 T. butter, melted
1 T. chopped fresh Italian parsely
½ t. garlic salt
½ t. garlic powder
½ t. onion powder
3 T. grated Parmesan cheese
cherry tomatoes, halved for garnish, if desired
Directions
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Wash all veggies; seed, chop or slice according to directions.
In advance, whisk together all dressing ingredients in a medium size bowl; cover; chill.
**If desired, make extra dressing to serve on the side, to allow your guests to drizzle more on top to their taste, when serving.
Bake or fry bacon until crisp; drain on paper towels; chop; set aside.
Cook pasta in well salted boiling water according to package directions, until al dente, about 11 minutes; drain. Dress with ½ of the prepared dressing; cool slightly while preparing the remaining ingredients.
Assembly:
In a trifle bowl or other large bowl, place 2 c. lettuce, ⅓ of the dressed penne pasta, ⅓ of the Roma tomatoes, ⅓ of the green onions,1/3 of the bacon and ⅓ of the remaining dressing.
Repeat until all ingredients have been used, reserving 1 c. lettuce, 2 T. each of green onion and bacon for garnish.
Chill overnight or until serving.
Top with homemade croutons just before serving; garnish with halved cherry tomatoes, if desired.
To make the croutons:
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or foil.
In a medium size bowl, mix together the melted butter, parsley, garlic salt, garlic powder, onion powder; toss in the bread cubes in the seasoned butter; mix until all are coated. Spread in a single layer on the baking sheet.
Bake 8 minutes; toss with 2 T. grated Parmesan cheese; bake 3-5 minutes or until golden.
Toss with the remaining 1 T. grated Parmesan cheese; set aside to cool.
**To save work and time:
Dress this salad with the same amount of prepared buttermilk ranch, then use pre-made Texas toast croutons, if desired.
10 servings.