BLT Pasta

I visited my grandparents over the weekend, and my Grandpa and I managed to have a solid five-minute conversation about BLT sandwiches. Apparently the bacon/ lettuce/ tomato combo proved majestic enough for both of us to remember when we first experienced one. Basically, the moral of the stor(ies) is to never underestimate the power of pork fat.

Since it's summer, any recipe that calls for turning on the oven is immediately discounted. I love hot weather, but further heating an already hot apartment ranks really low on my fun list. Just to give you a ballpark range, it sits between unclogging toilets and watching any of the "Saw" movies. No, thanks.

But pasta salad comes to the rescue! They're quick and only require turning on one burner for boiling the pasta. I've been eating a lot of different salad combinations lately, but this BLT version really stuck out from the bunch. I have a feeling the bacon had something to do with it.

BLT Pasta   Serves: 1
3/4 cup short (macaroni, rotini, rigatoni, etc...) pasta
2 slices bacon, cooked and chopped
1/4 cup grape tomatoes, sliced
1/3 cup lettuce, torn
1 green onion stalk, sliced
1 T. fresh parsley, chopped
1 heaping T. mayonnaise
1 t. dijon mustard
Salt
Pepper
1.) Bring a pot of salted water to boil. Add pasta and cook until al dente. Drain and set aside to cool.
2.) In a small bowl, add bacon, tomatoes, lettuce, green onion, and parsley. Add cooled pasta and toss with mayo and mustard. Season with salt and pepper.