BLT pasta salad
BLT pasta salad
710kcal Per person
29g Protein
64g Carbs
38g Fat
20g Fiber
Ingredients
- 2 ounces penne, whole wheat (56 g)
- 4 ½ ounce garden peas (frozen) (126 g)
- 3 slices bacon
- 6 cherry tomatoes
- ½ avocado
- ¼ red onion
- 1 clove garlic (5 g)
- 2 handfuls iceberg lettuce, shredded (60 g)
- 1 tablespoon yogurt, nonfat (15 ml)
- 1 tablespoon mayonnaise (15 ml)
- 1 squeeze lemon juice (5 ml)
Preparing this recipe
- Cook the pasta according to the instructions on the package. Rinse with cold water and drain.
- Cook the garden peas for 2-4 minutes in a pan of boiling water, then drain.
- Heat a frying pan and cook the bacon slices on both sides for 2 minutes until crispy. Let cool and then cut into pieces.
- Halve the tomatoes, dice the avocado and slice the red onion into thin half rings. Press the garlic clove.
- In a (salad) bowl, combine the lettuce, penne, garden peas, bacon, tomatoes, avocado and red onion.
- For the dressing, stir together the yogurt, mayonnaise, garlic and lemon juice in a small bowl, along with some salt and pepper. Stir the dressing into the salad and gently toss everything together.
- Serve the salad in the bowl.
Tip van FitChef
Sprinkle some freshly chopped herbs like parsley or chives on top before serving.
