Packed with all the flavors of a classic BLT, this BLT Pasta Salad is the ultimate quick and easy side dish! Just toss together rotini pasta, crispy bacon, fresh lettuce, juicy tomatoes, and a creamy ranch dressing for a deliciously satisfying dish. Perfect for picnics and BBQs, this chilled pasta salad will be a crowd-pleaser all summer long!
INGREDIENTS
- Pasta: 12 oz. gluten-free fusilli, cooked per package instructions
- Bacon: 10 oz., cut into bite-sized pieces
- Tomatoes: 1 pint cherry tomatoes, halved
- Lettuce: 3 cups Romaine, coarsely chopped
- Red Onion: ½, thinly sliced
Dressing
- ¾ cup Ranch dressing
- ¼ cup mayonnaise
- 1 tsp. Dijon mustard
- 1 tsp. salt
- ½ tsp. pepper
INSTRUCTIONS
- Prepare Pasta: Cook pasta according to package directions, then drain and allow to cool to room temperature.
- Cook Bacon: Cut bacon into bite-sized pieces and cook in a skillet over medium heat for 7-8 minutes, until crispy. Drain on a paper towel-lined plate. (Alternatively, bake bacon in the oven and crumble once cooked.)
- Make the Dressing: In a medium bowl, whisk together Ranch dressing, mayonnaise, mustard, salt, and pepper.
- Combine Ingredients: In a large bowl, add the cooked pasta and pour in ¾ of the dressing, tossing to coat. Add the bacon, tomatoes, and red onion, then mix until combined. Cover and refrigerate for 1-2 hours or up to overnight.
- Finish and Serve: Just before serving, add the remaining dressing and chopped Romaine lettuce. Gently toss to combine.
Enjoy this pasta salad chilled!
