BLT Pasta Salad

BLT pasta

As summer comes to a close (during the strangest and most turbulent year I’ve experienced, maybe ever!) I had to pop on here quickly to say hi!! It’s been a while since I’ve shared a new recipe….. aside from the obvious chaos that 2020 has brought into all of our lives, my husband and I recently added a new babe to our now family of four! You can check out a pic of our new little girl in my ABOUT section :)

So without further ado, here’s my latest obsession – my BLT Pasta Salad! It combines my love of carbs with one of the greatest combinations known to man – the BLT. Not much else to say about that…so here we go! 

Ingredients

BLT pasta ingredients

  • pasta
  • romaine lettuce
  • cherry tomatoes
  • bacon
  • mayonnaise
  • sour cream
  • ranch dressing
  • apple cider vinegar
  • not pictured above, but avocado would be an excellent addition!

How to make it

Cook pasta according to package directions, until al dente – be sure not to overcook the pasta you want it to have some firmness to it. Rinse under cold water to stop the cooking process, drain thoroughly, and cool quickly by spreading the pasta onto a baking sheet. Put in refrigerator while you prep the rest of the ingredients.

pasta

Cook the bacon until crispy. I like to bake it on a foil-lined baking sheet for 18-20 minutes at 400 degrees F. Once cooked, drain briefly on paper towels, then chop into small pieces and set aside. Reserve some of the bacon grease for the dressing.

bacon

Mix all the dressing ingredients together. Toss together the dressing and pasta until well combined. Add the romaine, cherry tomatoes, and chopped bacon, then gently fold all the ingredients together.

Serve chilled or at room temperature…..cheers!

BLT pasta

BLT pasta

BLT pasta

BLT pasta

BLT pasta

BLT Pasta Salad

The perfect easy side dish for a BBQ, game day, or brunch!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine American

Ingredients
  

  • 12 ounces small pasta radiatore, rotini, macaroni
  • 4 cups romaine lettuce chopped
  • 1 pint cherry tomatoes cut in half
  • 12-16 ounces bacon cooked & chopped

Dressing

  • 1/4 cup mayonnaise
  • 1/3 cup sour cream
  • 1/3 cup ranch dressing
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon bacon drippings
  • 1/2 teaspoon kosher salt

Instructions
 

  • Cook pasta according to package directions, until al dente – be sure not to overcook the pasta you want it to have some firmness to it. Rinse under cold water to stop the cooking process, drain thoroughly, and cool quickly by spreading the pasta onto a baking sheet. Put in refrigerator while you prep the rest of the ingredients.
  • Cook the bacon until crispy. I recommend baking on a foil-lined baking sheet for 18-20 minutes at 400 degrees F. Once cooked, drain briefly on paper towels, then chop into small pieces and set aside. Reserve some of the bacon grease for the dressing.
  • Mix all the dressing ingredients together. Toss together the dressing and pasta until well combined. Add the romaine, cherry tomatoes, and chopped bacon, then gently fold all the ingredients together.

Notes

I love using the vegetable radiatore pasta from Trader Joe’s because it’s colorful and the little crevices hold the dressing well.

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