Description
This BLT Pasta Salad combines the classic flavors of a BLT sandwich with a creamy ranch dressing, tender rotini pasta, crispy bacon, fresh vegetables, and cheddar cheese, making it a perfect dish for picnics, potlucks, or a flavorful side for any meal.
Ingredients
Scale
Pasta and Salad Ingredients
- 1 16-ounce box Rotini Pasta (cooked, drained, and rinsed with cold water)
- 13 slices bacon (cooked and chopped)
- ½ large red onion (finely diced)
- 1½ cups cheddar cheese (cut into cubes, measured after cubed)
- 2 cups romaine lettuce (cut or torn into bite-size pieces, measured after in pieces)
- 1 avocado (cut into small pieces)
- 1½ cups cherry tomatoes (cut in half, measured after cut)
- ¼ cup parsley (chopped)
Dressing Ingredients
- 1 1-ounce packet Hidden Valley Dressing Mix (dry)
- 1½ cups mayonnaise
- ½ cup sour cream
Instructions
- Prepare Dressing: In a medium mixing bowl, combine the dry Hidden Valley Ranch Dressing Mix, mayonnaise, and sour cream. Use a whisk to blend the ingredients thoroughly. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld.
- Cook Pasta: Cook the rotini pasta according to package instructions until al dente. Drain the pasta, rinse under cold water to cool and stop the cooking process, then drain again. Transfer the pasta into a large mixing bowl.
- Combine Salad Ingredients: Add the cooked and chopped bacon, finely diced red onion, cubed cheddar cheese, diced avocado, halved cherry tomatoes, chopped parsley, and bite-sized romaine lettuce to the bowl with pasta.
- Toss with Dressing: Pour the prepared ranch dressing over the pasta mixture. Use tongs to gently toss the salad until all ingredients are evenly coated with the dressing.
- Serve: Serve the BLT Pasta Salad immediately for the best texture and flavor.
Notes
- For best results, prep the dressing ahead of time to let the flavors develop.
- Use freshly cooked pasta cooled properly to prevent wilting the lettuce.
- Substitute mayonnaise with Greek yogurt for a lighter dressing.
- Can be made a few hours ahead; keep refrigerated until serving.
- Add extra cherry tomatoes or avocado for a more vibrant salad.
