BLT Pasta Salad
Servings 8 servings
Ingredients
Pasta
- 1 lb rotini pasta or penne
BLT Toppings
- 1 lb thick-cut bacon cooked crispy and crumbled
- 2 cups cherry tomatoes halved
- 2 cups romaine lettuce chopped
Creamy Dressing
- 3/4 cup ranch dressing or mayonnaise
- 1/4 cup sour cream
- 1/2 tsp garlic powder
- salt and pepper to taste
Instructions
- Cook the rotini pasta according to package directions until al dente. Drain and rinse under cold water to cool completely. Transfer to a large mixing bowl.
- While the pasta cooks, cook the bacon in a large skillet over medium heat until crispy and golden brown, about 8-10 minutes. Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces.
- In a small bowl, whisk together the ranch dressing, sour cream, garlic powder, salt, and pepper until smooth.
- Add the crumbled bacon and halved cherry tomatoes to the bowl with the cooled pasta.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Fold in the chopped romaine lettuce gently.
- Refrigerate for at least 30 minutes before serving to let the flavors meld together. Give it a good stir and taste for seasoning before serving.
Notes
Add the lettuce right before serving to keep it crisp. If making ahead, store without the lettuce and add it just before serving. Leftovers keep in the fridge for up to 3 days. You may need to add a splash of extra ranch or a squeeze of lemon juice to refresh the dressing before serving again.