Description
This BLT Pasta Salad combines all the classic flavors of a BLT sandwich with a creamy ranch dressing and hearty rotini pasta. Packed with crispy bacon, fresh Romaine lettuce, juicy cherry tomatoes, creamy avocado, and sharp cheddar cheese, this salad is a perfect dish for potlucks, picnics, or a satisfying side.
Ingredients
Scale
Dressing
- 1 ounce package Hidden Valley Ranch dressing mix (dry)
- 1 1/2 cups mayonnaise
- 1/2 cup sour cream
Salad
- 16 ounce box rotini pasta (cooked, drained, and rinsed with cold water)
- 1 pound bacon (cooked until crisp then crumbled)
- 1/2 red onion (peeled and diced)
- 8 ounce block of cheddar cheese (diced)
- 2 cups Romaine lettuce (finely chopped)
- 1-2 avocados (peeled and chopped)
- 1 1/2 cups cherry tomatoes (halved)
- 1/4 cup fresh parsley (chopped)
Instructions
- Prepare the dressing: In a small bowl, whisk together the Hidden Valley Ranch dressing mix, mayonnaise, and sour cream until smooth and fully combined. Cover and refrigerate to allow the flavors to meld while you prepare the other ingredients.
- Combine salad ingredients: In a large mixing bowl, add the cooked and cooled rotini pasta, crumbled crispy bacon, diced red onion, diced cheddar cheese, chopped Romaine lettuce, chopped avocados, halved cherry tomatoes, and chopped fresh parsley. Toss gently to distribute ingredients evenly.
- Toss with dressing and serve: Pour the prepared ranch dressing over the salad mixture and toss thoroughly to coat all ingredients. Serve immediately for best texture and freshness.
Notes
- Cook the bacon ahead of time or use pre-cooked bacon to save prep time.
- Make sure pasta is completely cooled to prevent dressing from becoming watery.
- Add avocados just before serving to avoid browning.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- Feel free to swap out Romaine for your favorite lettuce or leafy greens.
