I humbly submit for your approval BLT Pasta Salad. It combines subtle herbs with peppery arugula and fresh tomatoes, all held together by a creamy base. Most importantly, it’s finished with a modest portion of ever-delicious bacon.
Boil the pasta in salted water according to the package’s instructions. Drain and rinse, then pour into a large bowl. Mix in the milk and set aside.
Cook the bacon on medium heat until crispy. Remove from pan and crumble. In a separate pan, bring 1 tsp of the bacon drippings to low heat. Add the garlic and thyme, allowing it to cook for no more than a minute. Pour the garlic and drippings into the bowl of pasta and mix. Stir in the mayonnaise and sour cream until thoroughly incorporated.
Halve the grape tomatoes and add them, along with the arugula, to the pasta. Gently toss to coat the vegetables. Mix in all but 1 tsp of the bacon. Stir in the parsley, parmesan, salt and pepper. Garnish with the remaining bacon and additional parsley. Makes 6 servings.