There’s nothing I enjoy more than a nice, cold and crispy BLT on a hot summer day. This pasta salad version is perfect for any summer bbq or picnic!
It’s got all the best flavors, made in a super healthy way. You’ve got the bacon, lettuce and tomato…obviously…and then there’s the ancient grain, sorghum, and a healthy and homemade creamy ranch dressing made with greek yogurt.
The healthier version of ranch dressing nicely coats the entire salad. And the sorghum grain adds a nice, crunchy texture with the added health benefits of being a whole grain and gluten free.
The inspiration behind this salad come when my friends at Stonyfield and Bob’s Red Mill sent me a yogurt and an assortment of grains. To celebrate the beautiful combination of whole grains and light, creamy dressings, they are offering one lucky winner the same Stonyfield quart-sized yogurt coupons and whole grains including Amaranth, Bulgar, Grand Whole Grains Blend, Farro and Sorghum.
Think of all the amazing things you could make! Scroll to the bottom of this page to enter.
BLT Pasta Salad
- 1 cup sorghum
- 3 cups water
- 1 vegetable bouillon cube
- 4 ounces pancetta
- 1/2 cup baby spinach, julienned
- 1/2 cup grape tomatoes, halved
- 1/2 cup non fat plain greek yogurt
- 1 tablespoon white vinegar
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/4 teaspoon dried dill
- In a pot, bring the sorghum, water and bouillon cube to a boil. Cover and reduce heat to low and simmer for 60 minutes. Drain excess stock and allow to cool (or refrigerate)
- Meanwhile, in a small pan over medium high heat, cook the pancetta through until browned. Place on a paper towel covered plate to drain excess grease and cool to room temperature. Add the pancetta to the cooked and cooled sorghum.
- Add the spinach and grape tomatoes to the sorghum.
- In a small bowl, combine the remaining ingredients to make the dressing. Stir the dressing into the sorghum mixture. Serve at room temperature or refrigerated.
Servings: Makes about 2 cups of salad.
I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.