Backyard BLT Pasta Salad

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Serves 4

Ingredients

1 box/16 oz. bowtie pasta

1 lb thick, center-cut bacon

1 cup mayonnaise 

1 8-oz container cherry tomatoes

2.5-3 cups Fifth Season Baby Romaine or chopped romaine lettuce

2 tsps celery seeds

¼ cup apple cider vinegar

Salt and pepper to taste

 | 
 | 
Serves 4

Ingredients

1 box/16 oz. bowtie pasta

1 lb thick, center-cut bacon

1 cup mayonnaise 

1 8-oz container cherry tomatoes

2.5-3 cups Fifth Season Baby Romaine or chopped romaine lettuce

2 tsps celery seeds

¼ cup apple cider vinegar

Salt and pepper to taste

Ingredients

1 box/16 oz. bowtie pasta

1 lb thick, center-cut bacon

1 cup mayonnaise 

1 8-oz container cherry tomatoes

2.5-3 cups Fifth Season Baby Romaine or chopped romaine lettuce

2 tsps celery seeds

¼ cup apple cider vinegar

Salt and pepper to taste

Directions

1.  Bring a pot of water to a boil, salting lightly.

2.  Add bowtie pasta to the pot and cook through.

3.  Chop the raw bacon (or use pre-chopped bacon) and saute it in a skillet. While the bacon cooks, slice cherry tomatoes in half.

4.  Once the bacon is crisp, turn off the heat and remove it with a slotted spoon to drain on paper towels until cool. Discard all but 2 tablespoons of the rendered bacon fat, and add to your skillet the celery seed, salt, a few grinds of fresh black pepper, and apple cider vinegar. Do this with caution, as the pan is still hot and this should sizzle a bit. Stir and scrape up any brown bits, and then transfer the contents of your skillet to a large mixing bowl. Add the sliced cherry tomatoes, toss to coat, and set aside to cool completely.

5.  Once the pasta has finished cooking, drain and rinse briefly in cold water. 

6.  Add mayonnaise and bacon to the cooled vinegar and tomatoes. Pour the dressing over the pasta and gently toss to coat, ensuring that the pasta is thoroughly dressed. Place in the fridge to chill, approximately 2 hours. 

7. Once pasta mixture is chilled, add in romaine lettuce immediately before serving and stir well to combine. Serve chilled.