Description
BLT ranch pasta salad combines tender pasta with crispy bacon, romaine lettuce, juicy tomatoes, and a creamy ranch‑based dressing for a cold, crowd‑pleasing side dish.
Ingredients
12 oz rotini or farfalle pasta
8 slices bacon, cooked and crumbled
2 cups romaine lettuce, chopped
1 1/2 cups cherry tomatoes, halved
1/2 cup red onion, diced
3/4 cup ranch dressing
2 tbsp mayonnaise
1 tbsp fresh dill or parsley, chopped
Salt, to taste
Black pepper, to taste
Instructions
1. Bring a large pot of salted water to a boil and cook the pasta until al dente.
2. Drain the pasta and rinse it under cold water until fully cooled.
3. Cook the bacon until crispy and crumble it.
4. Whisk together ranch dressing, mayonnaise, salt, and black pepper.
5. Add the cooled pasta, tomatoes, red onion, and most of the bacon to a large bowl, then pour the dressing over and toss.
6. Fold in the romaine lettuce and the remaining bacon just before serving.
Notes
Add the lettuce right before serving so it stays crisp.
Store leftovers without extra lettuce for up to 2 days.
Use extra ranch if the salad tastes dry after chilling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 430
- Sugar: 4g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 40mg