Recipes

Egg BLT Pasta Salad

By Registered Dietitians Symone and Chantel Moodoo @double.dose.of.vitamin.c
Switch things up for lunch and make this deconstructed version of the popular BLT sandwich by turning it into one incredible pasta salad by dietitians Symone & Chantel Moodoo! Make this meal more filling by throwing in some high-quality eggs. Eggs make the perfect addition to any meal as they are a quick cooking protein and help with feeling full and satisfied so you can take on the rest of the day!
Serves 4
Prep Time 15 min
Cook Time 10 min
Print Recipe

Ingredients

  • Salad

    • 3 cups (750 mL) fusilli pasta, cooked
    • 8 strips bacon, chopped
    • 6 hard boiled eggs, chopped
    • 1 head Iceberg or romaine lettuce, chopped
    • 1 ½ cups (375 mL) tomatoes, diced
    • ¼ red onion, finely diced
    • ¼ cup (60 mL) green onion (green part), chopped

  • Dressing

    • 1 cup (250 mL) plain Greek yogurt
    • 1 Boursin cheese, herb and garlic
    • 2 tsp (10 mL) white sugar
    • Salt and black pepper to taste

Instructions

  • Step 1

    Boil pasta according to package instructions and set aside for later.

  • Step 2

    Heat a frying pan over medium heat and fry bacon until cooked through. Set aside for later.

  • Step 3

    To a bowl, add Greek yogurt, Boursin cheese, sugar and spices and mix to combine.

  • Step 4

    To assemble, add chopped lettuce, tomatoes, and onions for the base, and top with bacon and eggs.

  • Step 5

    When ready to serve, pour dressing and enjoy!

You Might Also Like