Egg BLT Pasta Salad

Serves 4
Prep Time 15 min
Cook Time 10 min
Print Recipe
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!

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!