Description
A vibrant and refreshing dish that captures the essence of a classic BLT sandwich transformed into a satisfying pasta salad.
Ingredients
Scale
- 8 oz pasta (fusilli, penne, or bowtie)
- 6 strips of bacon, cooked until crispy
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup ranch dressing
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 8-10 minutes, then drain in a colander and let cool.
- Combine the cooled pasta, crumbled bacon, chopped romaine lettuce, and halved cherry tomatoes in a large mixing bowl.
- Drizzle the ranch dressing over the mixture and toss until everything is well coated.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate for later to let flavors meld.
Notes
For a make-ahead option, prepare the salad a few hours in advance and store in the refrigerator. Customize with other ingredients like avocado or olives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
Keywords: BLT, pasta salad, summer recipes, picnic food, easy salad