This pasta salad is an excellent addition to any summertime meal. It boasts the flavors of a BLT with crisp lettuce, delicious bacon, and juicy tomatoes paired with a ranch-style dressing. Best served just after preparation.
On the Ingredients
- Bacon is a salt-cured pork product made from pork belly or the fatty meat from the back of the pig. For hundreds of years, bacon was produced at farm and in domestic kitchens, an important way of preserving meat. The first commercial bacon was produced in the 1770s in Wiltshire.
- Lettuce is a type of leafy green with many varieties. It was originally cultivated by ancient Egyptians for its seeds and later for the succulent leaves. It’s mostly enjoyed raw but can be cooked or grilled. Lettuce is a good source of vitamin K and A. (Read more about lettuce.)
- Tomatoes originated in Mexico and South America. They were enjoyed by indigenous people long before the Spanish came to the continent and were soon brought to Europe, where they became very popular. Most people now know that the tomato is a fruit, not a vegetable, but even more technically, it’s actually a berry. Tomatoes are 95% water, the rest being carbohydrates and fiber. They’re a good source of vitamin C, potassium, vitamin K1, and folate. (Read more about tomatoes.)
BLT Pasta Salad
6
servings10
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minutesThis pasta salad is an excellent addition to any summertime meal. It boasts the flavors of a BLT with crisp lettuce, delicious bacon, and juicy tomatoes paired with a ranch-style dressing. Best served just after preparation.
Ingredients
- Dressing Ingredients
1/2 cup mayonnaise
1/2 cup sour cream
1 tsp dried parsley
1 tsp dried dill
2 tsp finely chopped fresh chives
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
2 tsp lemon juice
5 tbsp buttermilk
- Salad Ingredients
1 lb bacon (cooked fully until crispy)
1 lb cherry tomatoes (sliced in half)
2 heads of romaine (washed & chopped)
12-16 oz uncooked fusilli pasta
Directions
- Combine the dressing ingredients in a mason jar. Tighten the lid and shake vigorously until the dressing is smooth and thoroughly combined.
- Refrigerate for 2-24 hours so the flavors can meld.
- Cook pasta according to the package instructions. Drain and rinse with cold water until room temperature. Drain off excess water and place pasta in a large bowl.
- Chop the bacon into small pieces and add to the bowl along with tomatoes and romaine lettuce. Toss to combine.
- Add half the dressing and toss again. Add more dressing if desired.
- Serve as a side with any summertime meal. This salad goes especially well with grilled meats and veggies!
