Creamy BLT pasta salad

• Meat

  • 8 slices Bacon, cooked and crumbled

• Produce

  • 2 cups Baby spinach, fresh leaves
  • 1 pint Cherry tomatoes
  • 1/2 tsp Garlic powder
  • 1 Lemon, Juice of

• Condiments

  • 1 Lemon juice
  • 2 tsp Sriracha sauce

• Pasta & Grains

  • 1 lb Rotini or farfalle pasta

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp White vinegar

• Dairy

  • 1/2 cup Cheddar cheese
  • 1 cup Greek yogurt, plain
  • 2/3 cup Milk

Found on iwashyoudry.com

Description

Ingredients

• 1 lb. rotini or farfalle pasta (I use whole wheat)
• 8 slices bacon, cooked and crumbled
• 1 pint cherry tomatoes, halved
• 2 cups fresh baby spinach leaves, roughly chopped
• 1/2 cup shredded cheddar cheese
• 1 cup plain Greek yogurt (I use non-fat)
• 2/3 cup milk (I use skim)
• 3 tablespoons white vinegar (or white wine vinegar)
• Juice of 1 lemon
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 teaspoons sriracha sauce (optional - see notes)
• Extra lemon juice, as needed

Directions

• Cook pasta according to package directions.
• Meanwhile, prep the remaining ingredients: cook the bacon, slice the tomatoes, chop the spinach and shred the cheese.
• For the dressing, combine all ingredients in a medium-sized bowl and mix well with a fork, until smooth.
• Once pasta is cooked, drain it and rinse it with cold water for a minute to cool the pasta. Drain well.
• Add the pasta to your serving bowl and add tomatoes, spinach and cheese. Stir well to combine.
• If ready to serve, pour the dressing over the pasta salad and stir to get everything well coated. Top with bacon and serve.
• If making ahead, store the pasta salad, dressing and bacon separately and mix together when ready to serve.