BLT pasta saladis a clever twist on the classic BLT sandwich! It takes the same flavors with a few extra fillings, and turns it into a delicious summer side dish.
116-ounce boxRotini Pastacooked, drained, and rinsed with cold water
13slicesbaconcooked and chopped
½large red onionfinely diced
1½cupscheddar cheesecut into cubes (measured after it’s cubed)
2cupsromaine lettucecut or torn into bite size pieces (measured after it’s in pieces)
1avocadocut into small pieces
1½cupscherry tomatoescut in half (measured after cut in half)
¼cipparsleychopped
Dressing Ingredients
11-ounce packetHidden Valley Dressing Mixdry
1½cupsmayonnaise
½cupsour cream
Instructions
In a medium mixing bowl combine dry Hidden Valley Ranch Dressing Mix, mayonnaise, and sour cream. Use a whisk to mix together. Cover with plastic wrap and refrigerate for 30 minutes.
1 1-ounce packet Hidden Valley Dressing Mix, 1½ cups mayonnaise, ½ cup sour cream
Cook rotini pasta per package directions. Drain, rinse with cold water, and drain again. Place in a large mixing bowl.
1 16-ounce box Rotini Pasta
Add cooked and chopped bacon, red onion, cheddar cheese cubes, avocado, cherry tomatoes, parsley, and romaine lettuce. Pour dressing mix over ingredients. Use tongs to gently toss salad until well coated.
13 slices bacon, ½ large red onion, 1½ cups cheddar cheese, 1 avocado, 1½ cups cherry tomatoes, ¼ cip parsley, 2 cups romaine lettuce
Serve immediately.
Video
Notes
Notes & Tips
The romaine lettuce does not save well in this salad. I recommend serving this salad right away or waiting to add in the lettuce and dressing until ready to serve.
If you do have leftovers you can store them in a tightly sealed container for 24 hours and eat the next day. I don’t recommend keeping this salad in the refrigerator for more than 24 hours.
This recipe makes a large mixing bowl full of salad. Cut the ingredients in half if serving to a smaller crowd.
You can shred the cheddar cheese instead of cutting it into cubes if you prefer.