Description
A refreshing and flavorful BLT Pasta Salad combining classic bacon, lettuce, and tomato elements with rotini pasta and a creamy Hidden Valley Ranch dressing. Perfect for potlucks, picnics, or a crowd-pleasing side dish that comes together quickly in under 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 cutting)
- 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. Use a whisk to blend everything smoothly. 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, rinse under cold water to stop the cooking process, and drain again. Transfer the cooled pasta to a large mixing bowl.
- Combine salad ingredients: Add the cooked and chopped bacon, finely diced red onion, cubed cheddar cheese, avocado pieces, halved cherry tomatoes, chopped parsley, and romaine lettuce to the large bowl with pasta.
- Mix the salad: Pour the chilled dressing over the pasta and other ingredients. Using tongs, gently toss everything until the salad is evenly coated with the dressing.
- Serve: Serve the BLT pasta salad immediately for the freshest taste and texture. It can also be chilled briefly before serving if desired.
Notes
- For best results, cook pasta al dente to maintain a firm texture after mixing.
- Bacon can be cooked ahead of time and stored in the refrigerator to save prep time.
- Rinsing pasta with cold water stops further cooking and cools it quickly to prevent sogginess.
- Adjust the amount of dressing according to your preference for creaminess and flavor intensity.
- This salad is best eaten fresh but can be stored in the refrigerator for up to 24 hours.
- Feel free to substitute romaine lettuce with iceberg or mixed greens if preferred.
