Description
A creamy and crunchy BLT pasta salad featuring rotini pasta, crispy bacon, fresh vegetables, and a tangy ranch dressing, perfect for a refreshing side dish or light meal.
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 & Cheese
- ½ large red onion (finely diced)
- 1½ cups cheddar cheese (cut into cubes, measured after cubing)
- 2 cups romaine lettuce (cut or torn into bite size pieces, measured after prepping)
- 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 together thoroughly until fully blended. 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 well, then rinse under cold water to cool and stop cooking. Drain again and transfer the pasta to a large mixing bowl.
- Assemble the Salad: To the bowl with pasta, add the cooked and chopped bacon, finely diced red onion, cubed cheddar cheese, diced avocado, halved cherry tomatoes, chopped parsley, and torn romaine lettuce. Pour the chilled dressing mixture over the ingredients. Use tongs to gently toss everything together until the salad is evenly coated with the dressing.
- Serve: Serve the salad immediately for the best texture and freshness. Optional: refrigerate for a short time if preferred chilled, but serve within a few hours for optimal flavor and to avoid sogginess.
Notes
- For best results, use freshly cooked bacon for maximum crispiness and flavor.
- Rinsing the pasta with cold water helps prevent it from sticking and cools it for a refreshing salad.
- If preparing ahead, keep the salad refrigerated and add lettuce just before serving to maintain crunchiness.
- Avocado may brown if left too long; toss just before serving or add a squeeze of lemon to prevent discoloration.
