BLT Pasta Salad (Print version)
Crispy bacon, juicy tomatoes, and cool ranch dressing tossed with pasta for an easy summer potluck salad ready in 25 minutes.
# Ingredients:
For the salad
01 -
12 oz (340 g) rotini or cavatappi pasta
02 -
8 oz (225 g) thick-cut bacon, about 8 to 10 slices
03 -
1 pint (300 g) cherry tomatoes, halved
04 -
1 small red onion, finely diced
05 -
1/2 cup (45 g) shredded parmesan cheese
06 -
3 cups (90 g) romaine lettuce, shredded
07 -
Salt and black pepper
For the dressing
08 -
3/4 cup (175 ml) ranch dressing
09 -
2 tablespoons mayonnaise
10 -
1 tablespoon apple cider vinegar
11 -
1/2 teaspoon garlic powder
12 -
1/4 teaspoon onion powder
# Instructions:
01 -
Boil the pasta in well-salted water until just tender, about 8 to 9 minutes. Drain, rinse under cold water, and shake the colander well to remove excess moisture.
02 -
Lay the bacon strips in a cold skillet and cook over medium heat until deeply browned and brittle, about 8 to 10 minutes. Drain on paper towels and crumble once cool.
03 -
In a small bowl, stir together the ranch dressing, mayonnaise, apple cider vinegar, garlic powder, onion powder, and a pinch of black pepper.
04 -
Combine the cooled pasta, cherry tomatoes, red onion, parmesan, and three-quarters of the crumbled bacon in a large bowl. Pour over most of the dressing and fold until everything is coated.
05 -
Just before serving, gently mix in the shredded romaine and toss with the remaining dressing. Scatter the last of the bacon on top. Taste and adjust salt and pepper as needed.
# Good to know:
01 -
Best served the same day it is made.
02 -
Add lettuce just before serving to keep it crisp.