Description
This refreshing BLT Pasta Salad combines the classic flavors of bacon, lettuce, and tomato with rotini pasta, cheddar cheese, and a creamy Hidden Valley Ranch dressing. Perfect for picnics, potlucks, or as a hearty side dish, this salad is easy to prepare and serves 10 people, offering a delightful balance of textures and flavors in every bite.
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
- 2 cups romaine lettuce, cut or torn into bite-size pieces
- 1 avocado, cut into small pieces
- 1½ cups cherry tomatoes, cut in half
- 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 them together until smooth. Cover the bowl with plastic wrap and refrigerate for 30 minutes to let the flavors meld.
- Cook the Pasta: Cook the rotini pasta according to the package directions until al dente. Drain thoroughly, rinse with cold water to stop the cooking process and cool the pasta, then drain again. Transfer the pasta 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 prepared dressing over all ingredients. Use tongs to gently toss the salad until everything is evenly coated with dressing.
- Serve: Serve the salad immediately for the freshest taste and best texture.
Notes
- For best results, refrigerate the salad for about 15-20 minutes before serving to let flavors blend.
- To make ahead, prepare the dressing and cook the bacon and pasta, then combine just before serving.
- This salad holds well in the fridge for up to 1 day but is best enjoyed fresh due to avocado browning and lettuce wilting.
- Optional: Add a squeeze of fresh lemon juice over the avocado to reduce browning.
