Entrees are usually no problem for a Home Chef. There are hundreds of things you can do to a chicken and more than that with beef. It’s the sides to go with the entrees that often confound this chef.
I tend to get in a rut and serve the same-old, same-old. Recently I saw a recipe for a BLT Pasta Salad. I like pasta and love BLTs, so how could I go wrong? I made a batch and ate enough to gain two pounds the next day, so it was good. I just have to figure out a way to keep from eating so much.
This is really pretty simple, and another reason I like it. I think you will, too.
I used bow-tie pasta, but most any pasta would work. Boil a box of the pasta, drain and set aside to cool. Fry five slices of thick bacon to a crispy brown and set that aside. Split about 20 grape tomatoes in half and shred a small head of iceberg lettuce (the original recipe called for romaine, so either will work).
Mix the pasta with the crumbled bacon, the shredded lettuce, the sliced tomatoes a half-cup of Hidden Valley Ranch Dressing, add a little salt and pepper and store in the fridge till ready to eat.
It goes with most anything. Good stuff. Try it.
BLT Pasta Salad
1 box bow tie pasta
20 grape tomatoes
5 slices thick bacon (Wright’s is best)
1 small head iceberg lettuce
½ C Hidden Valley Ranch Dressing
S & P to taste