BLT Pasta Salad

I have had this recipe in my folder of “Recipe’s To Eventually Try” for some time now. And that time has finally come. Huge and I mean huge hit with the family. It really tastes like a BLT and is so easy to throw together. It’s even filling enough to eat as the main course for a meal.

BLT Pasta Salad

  • 1/2 pound fusilli pasta
  • 1/4 cup light mayonnaise
  • 1/4 cup lowfat buttermilk or milk
  • 1 1/2 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 3/4 teaspoon fine sea salt
  • 1/2 pound sliced bacon, cooked until crisp and chopped
  • 2 large tomatoes, preferably heirloom, diced
  • 1/2 red onion, diced
  • 4 lightly packed cups sliced romaine or other crispy lettuce

Cook fusilli according to package directions until just tender; drain, cool under cold running water and drain again.


Meanwhile, in a large bowl, whisk together mayonnaise, buttermilk, mustard, garlic and salt. Add pasta and toss until coated. Add bacon, tomatoes, onion and lettuce and toss again.


Serve immediately.

This recipe was found on the Whole Foods website.
I did make a few adjustments to ours by using bacon pieces,organic fat free milk and only using half the garlic called for.
It is delicious, give it a try.

Homemade Fire Roasted Salsa

My family waits all year for my famous homemade fire roasted salsa. I made it for the first time this year this past weekend.

I hope you find it appealing enough to give it a try.

Homemade Fire Roasted Salsa

3 large seeded tomatoes

1 garlic clove-minced

1/2 jalapeno- finely chopped(to taste)

two sweet bell peppers-roasted

3 ears of corn-roasted

1 big sweet onion-roasted

1 15oz can black beans-rinsed

4 TBSP. lime juice

1/4 tsp. cayenne pepper

2 TBSP. chili powder

1/2 tsp. salt

Roast the corn, pepper, onions and jalapeno over hot coals for approx. 10 minutes or so.

IMG_2411Take the sweet peppers and place them in a plastic bag when the skins blister, and close the bag tightly. (This will make skinning them easier) Let them sit about 10 minutes.


Meanwhile, while the other veggies are cooling after being roasted, start seeding your tomatoes.


After your tomatoes are all seeded, dice them into small pieces and place into a glass or plastic bowl. Start dicing your jalapeno, onions and cut the corn from the cob.


Add this all to the tomatoes.  Now take your sweet peppers out of the bag and while rinsing them under cool water peel the skins off carefully. The skin should just fall right off. Then cut, seed and dice them into small pieces. Add this also to the mixture.

Measure out your spices and add the lime juice. Drain the black beans and rinse under cool water. Add to the mixture, and mix all together. Cover and refrigerate at least 4 hours for all the flavors to combine.


Enjoy with chips, on tacos, or in your favorite mexican dishes.

****NOTE: This recipe is not meant to be spicy. If you prefer more spice add more cayenne and jalapenos.