Description
BLT summer pasta salad combines crispy bacon, fresh lettuce, ripe tomatoes, sweet corn, and tender pasta in a light creamy dressing for the perfect summer cookout side.
Ingredients
12 oz rotini or shell pasta
8 slices bacon, cooked and crumbled
2 cups romaine lettuce, chopped
1 1/2 cups cherry tomatoes, halved
1 cup fresh corn kernels (1 ear)
1/4 cup red onion, finely diced
1/2 cup mayonnaise
1/4 cup buttermilk or sour cream
2 tbsp apple cider vinegar
1 tbsp fresh dill or parsley, chopped
1/2 tsp garlic powder
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 under cold water until fully cooled.
3. Cook the corn kernels in boiling water for 2 minutes, then drain and cool.
4. Whisk together mayonnaise, buttermilk, apple cider vinegar, dill, garlic powder, salt, and pepper.
5. Add cooled pasta, tomatoes, corn, red onion, and most of the bacon to a large bowl.
6. Pour dressing over and toss to coat. Add lettuce just before serving and top with remaining bacon.
Notes
Add lettuce right before serving to keep it crisp.
Use fresh summer corn if available.
Store without lettuce for up to 2 days in refrigerator.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 5g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 38mg