Description
This BLT Pasta Salad is a delightful twist on the classic BLT sandwich, combining crispy bacon, fresh vegetables, and rotini pasta tossed in a creamy Hidden Valley Ranch dressing. Perfect for potlucks, picnics, or a light meal, this salad offers a satisfying mix of textures and flavors in just 40 minutes.
Ingredients
Scale
Pasta and Bacon
- 1 16-ounce box Rotini Pasta (cooked, drained, and rinsed with cold water)
- 13 slices bacon (cooked and chopped)
Vegetables and Cheese
- ½ large red onion (finely diced)
- 1½ cups cheddar cheese (cut into cubes, measured after cubed)
- 2 cups romaine lettuce (cut or torn into bite size pieces, measured after cutting)
- 1 avocado (cut into small pieces)
- 1½ cups cherry tomatoes (cut in half, measured after halving)
- ¼ cup parsley (chopped)
Dressing
- 1 1-ounce packet Hidden Valley Dressing Mix (dry)
- 1½ cups mayonnaise
- ½ cup sour cream
Instructions
- Prepare the Dressing: In a medium mixing bowl, combine the dry Hidden Valley Ranch Dressing Mix, mayonnaise, and sour cream. Whisk thoroughly until smooth and well blended. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld.
- Cook the Pasta: Cook the rotini pasta according to the package instructions until al dente. Drain the pasta and rinse it with cold water to stop the cooking process and cool it down. Drain well again and transfer to a large mixing bowl.
- Assemble the Salad: Add the cooked and chopped bacon, finely diced red onion, cubed cheddar cheese, avocado pieces, halved cherry tomatoes, chopped parsley, and bite-sized romaine lettuce to the bowl with the pasta. Pour the chilled dressing over the ingredients. Using tongs, gently toss everything together until the salad is evenly coated with the dressing.
- Serve: Serve the BLT pasta salad immediately for the best texture and flavor.
Notes
- For best results, prepare the dressing in advance to allow the flavors to fully develop.
- Make sure the pasta is well drained and cooled before mixing to prevent sogginess.
- You can substitute romaine lettuce with mixed greens for a different texture.
- To keep the salad fresh if not serving immediately, store in the refrigerator and toss gently before serving.
- If desired, add a squeeze of fresh lemon juice to prevent avocado browning.
