BLT Pasta Salad
This BLT pasta salad not only has juicy tomatoes, crispy bacon, and fresh romaine lettuce, but is made even better by a zesty ranch based dressing.
Servings: 8
Calories: 611kcal
Ingredients
- 16 ounces rotini pasta (cooked, drained, and rinsed with cold water)
- 13 slices bacon, cooked and chopped
- ½ large red onion, finely diced
- 1½ cup cheddar cheese, cut into cubes (measured after cut)
- 2 cups romaine lettuce, measured after cut or torn into bit sized pieces
- 1 avocado, cut into small pieces
- 1½ cups cherry tomatoes, cut in half (measured after cut)
- ¼ cup parsley, chopped
Dressing
- 1 ounce Hidden Valley Dressing Mix, dry
- 1½ cups mayonnaise
- ½ cup sour cream
Instructions
- In a medium mixing bowl, combine the dry ranch dressing mix, mayonnaise, and sour cream. Use a whisk to mix it together. Cover with plastic wrap and refrigerate for 30 minutes.
- Cook rotini pasta per package directions. Drain, rinse with cold water, and drain again. Place in a large mixing bowl.
- Add cooked and chopped bacon, red onion, cheddar cheese cubes, avocado, cherry tomatoes, parsley, and romaine lettuce. Pour dressing mix over ingredients. Use tongs to gently toss salad until well coated.
- Serve immediately.
Video
Notes
- Cut ingredients in half if serving for a smaller crowd as this recipe makes a large salad, perfect for sharing with big groups!
- Rinsing the cooked pasta in cold water after draining is best when doing a cold pasta salad recipe. It stops the pasta from cooking, and it keeps the pasta loose for the salad.
- Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.
Nutrition
Calories: 611kcal | Carbohydrates: 8g | Protein: 11g | Fat: 59g | Saturated Fat: 16g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 919mg | Potassium: 346mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1697IU | Vitamin C: 12mg | Calcium: 184mg | Iron: 1mg