You can make this simple BLT pasta salad quickly, combining crispy bacon, fresh lettuce, and juicy tomatoes with a rich, creamy dressing. It is a satisfying side dish perfect for BBQs, potlucks, or quick weeknight dinners.
Author:miasmeals
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:6 servings 1x
Category:Side Dish
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound rotini pasta
1 pound bacon, cooked and crumbled
2 cups cherry or grape tomatoes, halved
4 cups chopped romaine lettuce
1 cup frozen peas, thawed (optional)
1/2 cup mayonnaise
1/2 cup buttermilk or milk
1 tablespoon white vinegar
1 teaspoon dried dill
1 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and black pepper to taste
Instructions
Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse with cold water to stop cooking. Set aside to cool.
While the pasta cooks, cook the bacon until crispy. Drain the bacon on paper towels and crumble it.
In a medium bowl, whisk together the mayonnaise, buttermilk, white vinegar, dill, onion powder, garlic powder, salt, and pepper to create the creamy ranch dressing.
In a large bowl, combine the cooled pasta, crumbled bacon, halved tomatoes, and chopped romaine lettuce. If you are using peas, add them now.
Pour the creamy dressing over the pasta mixture. Toss gently until all ingredients are evenly coated.
For the best flavor, cover the salad and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend.
Serve this easy summer salad cold.
Notes
For make ahead pasta salad success, store the chopped lettuce separately and add it just before serving to keep it crisp.
You can substitute your favorite creamy dressing, like a store-bought ranch, if you need a faster option.
This recipe makes a great family friendly pasta salad for lunch the next day.