BLT Pasta Salad
A creamy, refreshing pasta salad with crispy bacon, juicy cherry tomatoes, crunchy romaine and cheddar, tossed with rotini in a homemade-style ranch dressing.
This BLT pasta salad is the perfect crowd-pleaser for summer gatherings. It brings all the classic flavors of a bacon, lettuce and tomato sandwich together with tender rotini and a creamy, tangy ranch dressing that everyone will love.
Instructions
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. When done, drain the pasta. Rinse with cold water, drain well, and toss with the olive oil. Set aside.
- 2
In a large bowl, whisk together the dressing ingredients until smooth and well combined.
- 3
Add the cooked pasta, tomatoes, onion, cheese, bacon and dressing and stir to combine. Taste for seasoning, adding additional salt or pepper to taste.
- 4
Cover and refrigerate for at least an hour before serving. Just before serving, stir in the lettuce. If the dressing appears to be too thick after refrigerating, you can stir in an additional 1-2 tablespoons of milk to thin it out a bit.
1 hr
Ago's Notes
- Any short pasta shape, such as farfalle or shells, can be used instead of rotini.
- Cook the pasta until al dente, following the package directions.
- To tone down the bite of the red onion, soak the diced onion in ice water for 15-20 minutes, then drain well before adding it to the salad.
- Add the lettuce just before serving to keep it crisp.
- Store leftovers in an airtight container in the refrigerator for 2-3 days. The tomatoes and lettuce will not stay as crisp as on day 1, but the pasta salad will still be delicious.
I love how the smoky bacon pairs with the tangy ranch dressing; it is such a satisfying dish. This creamy pasta salad is much heartier than the traditional Italian pasta salads I grew up with, which usually rely on a light vinaigrette or on olive oil and tomatoes. It is a comforting twist on a summer classic that brings a great crunch to every bite.
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