Description
A fresh and flavorful BLT Pasta Salad combining crunchy bacon, creamy avocado, tangy cherry tomatoes, sharp cheddar cheese, and crisp romaine lettuce, all tossed in a zesty Hidden Valley ranch dressing. Perfect for potlucks, picnics, or a hearty side dish that takes only 40 minutes to prepare.
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 cubing)
- 2 cups romaine lettuce (cut or torn into bite size pieces, measured after chopping)
- 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. Whisk the mixture thoroughly until smooth and well combined. 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 instructions until al dente. Drain the pasta, rinse with cold water to stop the cooking process and cool it down, then drain again. Transfer the pasta to a large mixing bowl.
- Combine Ingredients: Add the cooked and chopped bacon, finely diced red onion, cubed cheddar cheese, chopped avocado, halved cherry tomatoes, chopped parsley, and bite-sized romaine lettuce to the bowl with the pasta. Pour the chilled dressing over the salad ingredients. Using tongs, gently toss everything together until the salad is evenly coated with the dressing.
- Serve: Serve the BLT Pasta Salad immediately for the freshest taste and optimal texture.
Notes
- Chilling the dressing enhances the ranch flavor and helps it bind better to the salad ingredients.
- Rinsing the pasta after cooking stops the cooking process and cools it down, preventing sogginess.
- You can prepare the bacon ahead of time to save on prep time.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- The salad is best enjoyed fresh but can be refrigerated for up to 24 hours; lettuce may slightly wilt upon storage.
