BLT Pasta Salad Recipe
BLT Pasta Salad combines bacon, lettuce, and tomato with a delightful twist. Perfect for summer gatherings or a quick weeknight dinner.
Servings: 6 servings
Ingredients
- 12 ounces farfalle pasta or another small cut pasta
- 10 slices of bacon cooked crisp and chopped
- 1 pint cherry tomatoes quartered
- 4 cups Romaine lettuce or spinach or arugula
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the dressing:
- 2/3 cup ranch dressing
- 1 tablespoon mayonnaise (heaping)
- 2 teaspoons dijon mustard
- 2 teaspoons Italian dressing
- 1 teaspoon olive oil
Instructions
- Boil pasta according to instructions. Drain well and rinse when finished.
- Meanwhile, add all the dressing ingredients into a small bowl and whisk until combined and smooth.
- Combine pasta, bacon and tomatoes in a large mixing bowl. Toss with half of the dressing. Cover and refrigerate for at least an hour or up to 24 hours.
- One hour before serving, add the lettuce and the remaining dressing. Toss to combine. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
Notes
You can easily halve or double this recipe.
If preparing in advance, be sure to only add the lettuce an hour before serving.
Nutrition
Calories: 430kcal | Carbohydrates: 48g | Protein: 13g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 724mg | Potassium: 443mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1342IU | Vitamin C: 21mg | Calcium: 41mg | Iron: 2mg
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