Bacon, Lettuce, Tomato, and Egg is a classic combination that is sure to satisfy your taste buds. But if there's one ingredient that could make this combination taste even better, it's pasta. My Easy BLTE Pasta Salad with Champagne Vinaigrette is bright, vibrant, and loaded with crispy bacon, crunchy lettuce, juicy tomatoes, and hard-boiled eggs for a pasta salad that could never be boring. Plus, we're topping it off with a healthy homemade Champagne vinaigrette that is so good, you could drink it. Run, don't walk, to your kitchen because this pasta salad is the perfect quick and easy meal!
Ingredients
For the Pasta Salad:
- 1 16 Ounce Box Rotini Pasta
- 6 Hard-Boiled Eggs chopped
- 6 Slices Cooked Bacon chopped
- 1 Cup Cherry Tomatoes halved
- 2 Cups Romaine Lettuce chopped
- 1 Bunch Chives finely chopped
For the Champagne Vinaigrette:
- ½ Cup Olive Oil
- 3 Tablespoons Champagne Vinegar or substitute red wine vinegar
- 1 Tablespoon Dijon Mustard
- 2-3 Cloves Garlic
- 2 Tablespoons Honey
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
Instructions
- To make this pasta salad, start by preparing the hard-boiled eggs. You can buy them pre-made, make them the traditional way, or prepare them according to my favorite method. For this method, begin by preheating your oven to 350 F.
- Next, grease a loaf pan with butter or oil and crack the eggs inside of it.
- Then, fill a larger baking dish halfway with water and place the loaf pan inside of it.
- Bake the eggs for 30-40 minutes, until the yolks are cooked through. Once they're done, remove them from the oven and allow the eggs to fully cool.
- When the eggs are cool, flip the loaf pan over so the eggs come out and chop them finely. Then, set the eggs aside.
- Next, prepare the pasta. Heat a large pot of water on the stove and cook the pasta according to the package directions, so that it is al dente.
- While the pasta is cooking, prepare the bacon according to your favorite method, then chop it into pieces and set it aside.
- Once the pasta has finished cooking, drain the water from it and rinse it to remove the extra starches. Then, transfer it to a bowl and place it in the fridge to cool.
- Then, prepare the vinaigrette by adding all of the vinaigrette ingredients to a blender and blend until it's smooth.
- Finally, assemble the pasts salad. Remove the bowl of cooled pasta from the fridge and add in the eggs, bacon, chopped tomatoes, romaine lettuce, and chives. Pour the vinaigrette on top and toss until fully combined. Then, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.
Calories: 1849kcal | Carbohydrates: 52g | Protein: 58g | Fat: 158g | Saturated Fat: 31g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 99g | Trans Fat: 0.1g | Cholesterol: 1167mg | Sodium: 3702mg | Potassium: 1289mg | Fiber: 4g | Sugar: 43g | Vitamin A: 10685IU | Vitamin C: 42mg | Calcium: 239mg | Iron: 7mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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