Description
A fresh and flavorful BLT Pasta Salad combining tender rotini pasta, crisp romaine lettuce, juicy cherry tomatoes, and savory bacon, all tossed in a creamy homemade ranch-based dressing. Perfect as a side dish for summertime gatherings or easy weeknight meals.
Ingredients
Scale
Pasta and Vegetables
- 6 oz uncooked rotini pasta (about 2 cups)
- 4 cups romaine or iceberg lettuce (rinsed, chopped and spun-dry)
- 1 1/2 cups cherry tomatoes (halved)
- 1/3 cup red onion (finely chopped)
Meat
- 8 oz bacon
Dressing
- 1/4 cup Ranch dressing
- 1/4 cup sour cream
- 1/2 cup mayonnaise
- 2 garlic cloves (minced)
- 3 Tbsp lemon juice (freshly squeezed)
- 1/4 tsp fine sea salt (or to taste)
- 1/8 tsp ground black pepper (or to taste)
Instructions
- Cook the Pasta: Cook rotini pasta according to package instructions until al dente. Drain well and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
- Prepare Dressing: In a small bowl, whisk together Ranch dressing, sour cream, mayonnaise, minced garlic, freshly squeezed lemon juice, sea salt, and ground black pepper until smooth and creamy.
- Toss Salad Ingredients: In a large salad bowl, combine the cooled pasta, chopped romaine lettuce, halved cherry tomatoes, cooked and crumbled bacon, and chopped red onion. Toss gently to mix evenly.
- Add Dressing and Serve: Just before serving, pour the prepared dressing over the salad to taste and gently toss until all ingredients are well coated. Serve immediately for best texture.
Notes
- For best texture, cook pasta al dente to avoid mushiness.
- Use freshly cooked, crisp bacon for optimal flavor and texture.
- You can substitute iceberg lettuce for romaine if preferred.
- Make the dressing ahead of time and refrigerate to enhance flavor integration.
- This salad is best served fresh to maintain crispness of veggies and bacon.
