Description
BLT Pasta Salad with Creamy Lemon Chive Dressing is a vibrant and refreshing dish perfect for spring and summer gatherings. Featuring tender mini farfalle pasta, smoky smoked turkey, crisp romaine lettuce, juicy cherry tomatoes, fresh asparagus, sweet peas, and crunchy yellow bell peppers, all tossed in a tangy, creamy lemon chive dressing. This salad is quick to prepare, easy to customize, and ideal for entertaining or making ahead for potlucks and family meals.
Ingredients
Pasta Salad
- 12 oz. mini farfalle pasta (or other small pasta like medium shells)
- ½ pound asparagus, tough ends removed then cut into 1” pieces
- 1 cup frozen petite peas, thawed
- 1 yellow bell pepper, chopped
- 1 pint cherry tomatoes, quartered
- 4 cups roughly chopped romaine lettuce
- ½ cup freshly grated Parmesan cheese
- 8 oz. smoked turkey, cooked and chopped
Lemon Chive Dressing
- ⅔ cup mayonnaise
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon freshly grated lemon zest (approx 1 lemon)
- 1 tablespoon Dijon mustard
- ¾ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon black pepper
- ¼ cup chopped fresh chives (may substitute 1 tablespoon dried chives)
Instructions
- Prepare the Lemon Chive Dressing: In a medium mixing bowl, whisk together mayonnaise, olive oil, red wine vinegar, lemon juice, lemon zest, Dijon mustard, salt, sugar, dried oregano, dried parsley, black pepper, and chopped chives until smooth and creamy. Cover and refrigerate to let flavors meld.
- Cook the Pasta and Asparagus: Bring a large pot of generously salted water to a boil. Add mini farfalle pasta and cook per package instructions until just before al dente. In the last minute of cooking, add chopped asparagus pieces. Drain pasta and asparagus together, rinse under cold water, drain thoroughly, then toss with a drizzle of olive oil. Set aside to cool completely.
- Prepare the Vegetables: While pasta cools, quarter cherry tomatoes, chop yellow bell pepper, and roughly chop romaine lettuce. Ensure frozen peas are thawed and drained. Dry lettuce thoroughly to avoid watery dressing. Set aside.
- Prepare the Smoked Turkey: Chop smoked turkey into bite-sized pieces. Heat a skillet over medium heat with a drizzle of olive oil, sauté turkey for a few minutes until lightly golden on edges. Remove from heat and let cool.
- Assemble the Pasta Salad: In a large mixing bowl, combine cooled pasta and asparagus, peas, yellow bell pepper, cherry tomatoes, romaine lettuce, Parmesan cheese, and smoked turkey. Pour chilled Lemon Chive Dressing over ingredients. Gently toss until everything is evenly coated. Adjust seasoning with salt and pepper as desired.
- Make Ahead (Optional): Combine pasta, asparagus, peas, bell pepper, and tomatoes in a bowl with half the dressing; cover and refrigerate. Store chopped lettuce, smoked turkey, Parmesan, and remaining dressing separately. Before serving, combine all components and toss with remaining dressing.
- Finish and Serve: Just before serving, toss pasta salad with remaining dressing, add fresh lemon juice and extra black pepper if needed, and serve immediately for best texture and flavor.
Notes
- Can substitute smoked turkey with grilled or roasted chicken.
- Use whole wheat pasta for a nuttier flavor and heartier texture.
- Add diced avocado or olives for variation.
- To keep lettuce crisp, add just before serving and dry thoroughly after washing.
- Store dressing and lettuce separately if making ahead to prevent sogginess.
- Refrigerate leftovers promptly; best consumed within 3 days.
- Do not freeze as texture and dressing quality will degrade.
- Serve chilled or slightly cool; no reheating required.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
