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BLT Pasta Salad

BLT Pasta Salad
 
Yield:
about 3 gal. or 30 servings, 1-1/2 cups each

Ingredients

Ingredients Weights Measures
KRAFT Ranch Dressing (FS) 1 lb. + 2 oz. 2 cups
roasted red peppers, pureed, drained 12 oz. 1-1/2 cups
cooked farfalle (bow-tie pasta), drained 3 lb. + 9 oz. 1 gal. + 2 cups
romaine lettuce, chopped 1 lb. + 8 oz. 1 gal. + 2 cups
OSCAR MAYER Bacon, crisply cooked, drained and chopped 1 lb. + 7 oz. 2-1/4 qt.
yellow tomatoes, diced 2 lb. + 1 oz. 1-1/2 qt.
grape tomatoes, halved 1 lb. + 14 oz. 1-1/2 qt.
red onions, julienned 4-1/2 oz. 1-1/2 cups
Italian parsley, chopped 3 oz. 1-1/2 cups
black pepper - 1-1/2 tsp.
KRAFT 100% Shredded Parmesan Cheese 8 oz. 2 cups

Directions

MIX dressing and pepper puree; set aside. Combine all remaining ingredients except cheese. Add dressing mixture; toss to coat. Cover.

REFRIGERATE several hours or until chilled.

FOR each serving: Plate 1-1/2 cups of the pasta salad; sprinkle with about 1 Tbsp. cheese.

Kraft Kitchens Tips

Note
To get the cooked measures of pasta listed, start with 2 lb. 4 oz. uncooked pasta (or 6 oz. uncooked pasta for trial recipe). Cook pasta as directed on package. Drain, then rinse and drain again. Cool completely before using in salad.
Make Ahead
Dressing and pepper puree can be mixed together ahead of time. Cover and store in refrigerator up to 48 hours before mixing with remaining ingredients as directed.
K:55554v01:111090
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Nutritional Information

Nutrition Information

Calories
 330
Total fat
 21 g
Saturated fat
 6 g
Cholesterol
 35 mg
Sodium
 750 mg
Carbohydrate
 21 g
Dietary fiber
 2 g
Sugars
 4 g
Protein
 14 g
Vitamin A
 45 %DV
Vitamin C
 35 %DV
Calcium
 10 %DV
Iron
 10 %DV