blt salad
photograph by Matt Hulsman

Yields: 20 servings.

1 pound penne pasta
1 pound thick-sliced bacon, diced
½ cup mayonnaise
2 tablespoons minced shallots
2 tablespoons fresh basil, minced
2 tablespoons cider vinegar
2 teaspoons sugar
Salt and pepper to taste
4 cups romaine lettuce, chopped
4 cups grape tomatoes, halved

Cook pasta in a large pot of boiling, salted water, according to package instructions. Transfer pasta to a bowl of ice water; drain well. Cook bacon in a large nonstick skillet over medium heat until crisp. Drain.

Reserve 3 tablespoons bacon drippings; set aside to cool.

Whisk together mayonnaise, reserved drippings, shallots, basil, vinegar, and sugar in a large bowl; season with salt and pepper. Stir in pasta, romaine lettuce, tomatoes, and bacon; toss to coat. Season salad with salt and pepper.

This story was published on

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.