BLT Pasta Salad
This BLT Pasta Salad is a delightful twist on the classic sandwich, featuring rotini pasta tossed with crispy bacon, creamy avocado, juicy cherry tomatoes, sharp cheddar cheese, and crisp romaine lettuce, all coated in a tangy ranch dressing. It's a perfect dish for picnics, potlucks, or summer barbecues.
Equipment
- Large Mixing Bowl
- Whisk
Ingredients
- 1 16-ounce box Rotini Pasta, cooked, drained, and rinsed with cold water
- 13 slices bacon, cooked and chopped
- ½ large red onion, finely diced
- 1½ cups cheddar cheese, cut into cubes (measured after it’s cubed)
- 2 cups romaine lettuce, cut or torn into bite-size pieces (measured after it’s in pieces)
- 1 avocado, cut into small pieces
- 1½ cups cherry tomatoes, cut in half (measured after cut in half)
- ¼ cup parsley, chopped
- 1 1-ounce packet Hidden Valley Dressing Mix, dry
- 1½ cups mayonnaise
- ½ cup sour cream
- Salt & black pepper to taste
Instructions
- In a medium mixing bowl, combine dry Hidden Valley Ranch Dressing Mix, mayonnaise, and sour cream. Use a whisk to mix together. Cover with plastic wrap and refrigerate for 30 minutes.
- Cook rotini pasta per package directions. Drain, rinse with cold water, and drain again. Place in a large mixing bowl.
- Add cooked and chopped bacon, red onion, cheddar cheese cubes, avocado, cherry tomatoes, parsley, and romaine lettuce. Pour dressing mix over ingredients. Use tongs to gently toss salad until well coated.
- Serve immediately.
Notes
This pasta salad can be made ahead of time and stored in the refrigerator for up to 24 hours. Before serving, give it a quick toss to redistribute the dressing.