BLT Pasta Salad

I always feel like pasta salads scream summer. And I am ready for summer to get here! And can it be any better than served with a delicious cheeseburger during a picnic lunch? I don’t think so.

This BLT Pasta Salad was a dish I made for my kids birthday party last fall and I still get requests for the recipe. I saw a similar salad posted online and was looking to use bowtie pasta in a salad. I decided to alter the recipe and come up with my own BLT pasta salad to fit our Mickey and Minnie Mouse theme. I called the salad Minnie’s BLT Bowtie Pasta for the party but today I am just going to call it BLT Pasta Salad.

This pasta salad uses the classic BLT ingredients but we step it up with the addition of cheddar cheese and Ranch dressing! Whenever I can add more dairy I sure take advantage of it.

I would not make this pasta more than one day before your event because of the fresh lettuce! But it is easy to make in advance for a picnic or potluck and keeps for 2 to 3 days.

BLT Pasta Salad

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Recipe by Renée at EatFarmLove.com Course: Salads, Side Dishes

Servings

8

servings

Prep time

20

minutes

Cooking time

10

minutes

Total time

40

minutes

Ingredients

• 10 slices bacon, cooked and diced
  

• 12 oz bowtie pasta, cooked and cooled

• 1/2 cup mayonnaise

• 3/4 cup ranch dressing (can use homemade ranch dressing, see my favorite recipe below, or use a good premade dressing)

• 1 1/2 cup cherry tomatoes, cut into quarters

• 1 cup shredded cheddar cheese 

• 1/3 cup red onion, diced

• 1 cup romaine lettuce, torn apart

Directions

• Cook the pasta and bacon according to packages. Rinse the pasta with cold water to stop it from cooking and allow both to cool.
• In small bowl, whisk together the dressing which consists of the mayonnaise and ranch dressing.
• In a large serving bowl place the pasta, tomatoes, cheese, red onion, lettuce and bacon.
• Pour the dressing over and toss to combine.

Notes

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HOMEMADE RANCH DRESSING

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup buttermilk or regular milk
• 1 teaspoon dried dill
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried chives
• 1/4 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Dash of salt and ground pepper
• 1-3 teaspoons white vinegar, adjust to taste
•  Whisk together all of the ingredients until smooth. Pour into a jar and chill in the refrigerator until ready to serve, I recommend at least one hour.
• This dressing will keep in the fridge for one week. For best results, don’t skimp, use full-fat products for the mayonnaise, sour cream, and buttermilk. If dressing gets too thick, simply add additional milk or buttermilk until desired consistency is reached.