BLT Pasta Salad
BLT pasta salad is always a huge hit at any party. Corkscrew pasta gets tossed in a creamy ranch dressing, crispy bacon, cherry tomatoes, fresh romaine, and red onion. With just a few simple ingredients, this pasta salad can be ready in under 30 minutes.
Servings: 8
Ingredients
- 4 cups (240 g) cavatappi or other short pasta, dry
- ½ red onion sliced thin
- ½ cup (112 g) mayonnaise
- ½ cup (115 g) sour cream
- 1 packet ranch seasoning I like Hidden Valley
- 1 Tablespoon apple cider vinegar
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 cups (188 g) romaine lettuce washed and chopped
- 1 ½ cups (224 g) cherry tomatoes halved
- 8 strips bacon cooked crisp and chopped
Instructions
- Cook pasta to al dente according to package directions in heavily salted water. Drain pasta, rinse under cold water until cool. Set aside.4 cups cavatappi
- While the pasta cooks, soak the sliced onion in ice water for 5-10 minutes. Drain and set aside.½ red onion
- In a small bowl, whisk together mayonnaise, sour cream, ranch seasoning, apple cider vinegar, salt, and pepper.½ cup mayonnaise, ½ cup sour cream, 1 packet ranch seasoning, 1 Tablespoon apple cider vinegar, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- In an extra large bowl, toss together the pasta, about ¾ of the dressing, lettuce, tomatoes, bacon, and onions.4 cups romaine lettuce, 1 ½ cups cherry tomatoes, 8 strips bacon
- Cover and chill for 2 hours. Just before serving, toss with a few more tablespoons of the dressing. Taste and adjust seasoning as needed.
Notes
The dressing will be thick. As the pasta salad chills in the refrigerator, the tomatoes will release some of their moisture and the salad will become perfectly creamy.
This salad is best served same day.
Store leftovers covered tightly in the refrigerator for up to 2 days. Leftover pasta salad the next day will have wilted lettuce in it. You can pick it out if you’d like, and refresh with some freshly chopped romaine.
To make this a day in advance: Prepare the salad as directed, but do not add the romaine lettuce. Store the chopped romaine in a plastic storage bag in the refrigerator, and toss it in the next day when you serve the salad to keep the lettuce from wilting.
Nutrition
Serving: 1 serving | Calories: 340 kcal | Carbohydrates: 26 g | Protein: 8 g | Fat: 23 g | Saturated Fat: 6 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 7 g | Trans Fat: 0.1 g | Cholesterol: 29 mg | Sodium: 401 mg | Potassium: 263 mg | Fiber: 2 g | Sugar: 3 g
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