This BLT pasta salad is the ultimate side dish for any occasion. Its great for barbeques with ribs and baked beans, or summer supper or burgers and hot dogs.
If you are short on time make ahead and keep it for up to 24 hours in the refrigerator but keep the bacon and lettuce on the side until ready to serve. Toss them in just before serving to keep it crunchy. Save a small amount of dressing to mix in right before serving, or you can moisten the pasta salad before serving with an additional 1/4 cup whole milk or buttermilk. For the pasta you have many choices, but I recommend you go for something with a spiral-shape like fusilli or cavatappi, or it can be bowties, the choice is yours.
Some diced avocado would be a delicious addition—just wait until right before serving to add it. You could also throw in cubed or shredded cheese (cheddar or pepper jack!), or some chopped cucumber for a little extra crunch.
Ingredients
1 (12-oz.) package bacon 1 (16-oz.) box fusilli or curly pasta 1 c. Hellmans mayonnaise 3/4 c. whole milk 1 (1-oz.) packet ranch seasoning mix Juice of one lemon 1/4 c. grated parmesan cheese 1/2 tsp. ground black pepper 1 pint grape tomatoes, halved 2 c. thinly sliced romaine lettuce 1/2 c. chopped red onion 1/4 c. chopped fresh herbs, dill and/ or parsley/basil Directions
Cook the bacon in a large skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool to room temperature, then crumble up into bite-sized pieces.
Bring a large pot of water to a boil over high heat. Cook the pasta according topackagealdentedirections.Drain, rinse with cold water, and let cool.
Meanwhile, whisk together the mayonnaise, milk, ranch seasoning, lemon juice, parmesan cheese, and black pepper in a large bowl. Add the pasta, tomatoes, lettuce, onion, herbs, and half of the crumbled bacon to the bowl with the dressing. Gently fold together to coat. Top with remaining bacon and serve. Makes 8 to 10 servings.
