Description
A delicious and creamy BLT pasta salad combining rotini pasta with crispy bacon, cheddar cheese, fresh vegetables, and a homemade ranch dressing for a perfect side dish or light meal.
Ingredients
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. Whisk together until smooth and well blended. Cover the bowl with plastic wrap and refrigerate the dressing for 30 minutes to allow the flavors to meld.
- Cook the Pasta: Cook the rotini pasta following the package instructions until al dente. Drain the pasta and rinse it with cold water to stop the cooking process and cool the noodles. Drain again thoroughly and 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 torn romaine lettuce to the bowl with the pasta. Pour the prepared ranch dressing over the ingredients.
- Toss the Salad: Use tongs to gently toss the salad, making sure all ingredients are evenly coated with dressing without breaking or mashing the avocado and lettuce.
- Serve: Serve the salad immediately for the freshest texture and flavor, or refrigerate briefly before serving if preferred chilled.
Notes
- For best flavor, use freshly cooked bacon and finely chop the onion to balance textures.
- The salad can be made a few hours ahead and refrigerated, but add the avocado just before serving to avoid browning.
- You can substitute romaine with mixed greens if desired.
- Add a squeeze of lemon juice to the avocado pieces to help preserve color.
- This salad pairs well with grilled chicken or as a standalone light meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
