BLT Pasta Salad with Creamy Jalapeño Cashew Dressing prepared with crisp bacon, fresh corn, tomatoes, romaine lettuce, and avocado. This wonderful spin on your favorite sandwich is made possible by the fantastic, creamy jalapeo cashew sauce that is added to this healthy, straightforward BLT pasta salad recipe. Ideal for enjoying at barbecues and potlucks or as a nutritious lunch or dinner!
This spaghetti salad might be the best I've ever made. Even three years after I made it, I still find myself thinking about how wonderful it is because it's just so beautiful.
I do want to point out, though, that the jalapeo cashew dressing really helps bring everything together. That's right, in place of ranch dressing or one made with sour cream or mayonnaise, we're combining everything with a creamy, dairy-free dressing that has a bit of heat and coats the pasta in every nook and cranny. Try something new and different from what you're used to without being terrified! It is SO GOOD.
BLT pasta salad ingredients
- 1 batch of jalapeno cashew cream dressing
- For the pasta salad:
- 12 ounces bacon
- 10 ounces pasta of choice (I suggest bowties or large shells, gluten free if desired)
- 1 ½ cups corn, grilled, raw or sauteed
- 1 pint cherry tomatoes, halved (I love using heirloom cherry tomatoes for color variety)
- ½ medium red onion, thinly sliced
- 2-4 cups chopped romaine lettuce
- 1 slightly ripe but still firm avocado, diced
Instructions
- I advise cutting all of your vegetables and having them ready to go while the cashews are soaking for your dressing. You may alternatively fry your bacon by placing it in a sizable skillet or pan over medium heat and cooking it until crispy and browned on both sides. At any moment, turn down the heat if the pan starts to smoke. I always use medium-low heat to fry my bacon. After the bacon has finished cooking, slice it into bite-sized pieces, set it aside, and then blot with a paper towel to remove extra grease.
- Pasta should then be cooked until it is al dente, drained, and placed in a big bowl. Stir together after adding all of the jalapeno cashew dressing. Add the chopped bacon, grilled or sautéed corn, cherry tomatoes cut in half, red onion slices, romaine lettuce, and avocado after that. Gently toss once more, taste, and then season to taste, adding additional salt and pepper if you'd like. 6, or 4 if you want a larger supper. Add more corn, tomatoes, red onion, avocado, and bacon as garnishes.
Recipe Notes
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