Bold and Tangy BLT Pasta Salad with Creamy Ranch Dressing
All the comfort of a classic BLT sandwich but no bread required! This pasta salad is creamy, crunchy, and packed with bold flavor, perfect for potlucks and BBQs.
Servings: 8 people
Calories: 571kcal
Equipment
- Pasta pot or large pot and a colander to drain the pasta
Ingredients
Salad ingredients:
- 8 Slices Bacon cooked and chopped
- 16 oz Farfalle Bowtie Pasta
- 1 Head of Romaine Lettuce chopped
- 10 oz Cherry Tomatoes halved
- 1 Avocado peeled and chopped
- 1 Cup Garlic and Cheese Croutons
- ½ Cup Red Onion diced
Pasta salad dressing:
- 1 Cup Mayonnaise
- ⅓ Cup Buttermilk
- ¼ Cup Dijon Mustard
- 1 Package Ranch Dressing Mix
- ⅛ Cup Chives chopped
- ½ teaspoon Black Pepper
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook per the package directions, to al dente (about 10 mins).
- Drain and rinse under cold water.
- While the pasta has been cooking, cook and chop the bacon.
- Chop all the remaining salad ingredients and add to a large salad bowl, along with the bacon and pasta.
- In a small mixing bowl, add the mayonnaise, buttermilk, dijon mustard, rand dressing mix, chives and pepper. Mix well then spoon over the salad.
- Toss together with the rest of the ingredients until well distributed.
- Cover the salad and refrigerate for no less than 2 hours.
Notes
🥫 Storage
Leftover BLT pasta salad with ranch can be stored in an airtight container in the fridge for up to 3 days. I don't recommend freezing this dish as the pasta and fresh salad ingredients will wilt and become mushy.Nutrition
Calories: 571kcal | Carbohydrates: 51g | Protein: 13g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 465mg | Potassium: 431mg | Fiber: 5g | Sugar: 4g | Vitamin A: 591IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 2mg