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BLT Pasta Salad with Ranch

A close-up of a white bowl filled with BLT Pasta Salad with Ranch, featuring rotini pasta, lettuce, tomatoes, and crispy bacon.
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A cold pasta salad combining classic BLT flavors with a creamy Ranch dressing, perfect for picnics or quick meals.

Ingredients

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  • 12 ounces rotini or small shell pasta
  • 6 slices bacon, cooked and crumbled
  • 1 cup cherry or grape tomatoes, halved
  • 2 cups shredded iceberg or romaine lettuce, chopped
  • 1/2 cup mayonnaise
  • 1/2 cup bottled Ranch dressing
  • 2 tablespoons white wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Set aside to cool completely.
  2. While the pasta cooks, cook the bacon until crisp. Drain the bacon on paper towels and crumble it.
  3. In a large bowl, whisk together the mayonnaise, Ranch dressing, white wine vinegar, sugar, pepper, and salt until smooth. This is your dressing base.
  4. In a very large bowl, combine the cooled pasta, halved tomatoes, and chopped lettuce.
  5. Pour the dressing over the pasta and vegetable mixture. Toss gently until everything is evenly coated.
  6. Fold in most of the crumbled bacon, reserving some for garnish.
  7. Cover the salad and chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.
  8. Before serving, sprinkle the remaining bacon on top.

Notes

  • To keep the lettuce crisp, add it just before serving or immediately before the final chill time.
  • For a heartier salad, add 1 cup of cooked, diced chicken breast.
  • If you prefer a tangier dressing, increase the white wine vinegar by one tablespoon.

Nutrition

Find it online: https://spoonfulsnap.com/blt-pasta-salad-with-ranch-recipe/