Description

This BLT Pasta Salad combines the classic flavors of a BLT sandwich with the hearty texture of rotini pasta, creating a refreshing and satisfying dish perfect for potlucks, picnics, or family dinners. Crispy bacon, fresh lettuce, grape tomatoes, and green onions are tossed with a creamy ranch and mayonnaise dressing seasoned with garlic, paprika, and lemon juice for a zesty finish.

Ingredients

Scale

Pasta and Bacon

8 oz rotini pasta
1 lb bacon

Vegetables

1 pint grape tomatoes, cut in half
4 green onions, chopped
4 cups lettuce, finely chopped

Dressing

¾ cup ranch dressing
½ cup mayonnaise
1 tsp garlic powder
¼ tsp paprika
1 Tbsp lemon juice
Salt and pepper, to taste

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Instructions

Cook the Bacon: Heat a large skillet over medium heat and cook the bacon slices until they are crispy. Drain the bacon on paper towels to remove excess grease, then cut into bite-sized pieces using a sharp knife or kitchen scissors. Set aside.
Cook the Pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the rotini pasta and cook according to the package directions until al dente. Drain the pasta in a colander and allow it to cool.
Prepare the Vegetables and Toss: Chop the lettuce and green onions finely and place them in a large mixing bowl. Add the halved grape tomatoes. Then, add the cooled pasta and crispy bacon pieces. Toss everything together gently to combine.
Make the Dressing and Combine: In a small bowl, whisk together the ranch dressing, mayonnaise, garlic powder, paprika, and lemon juice until smooth. Pour this dressing over the pasta salad mixture and stir well to evenly coat all ingredients. Season with salt and black pepper to taste. Garnish with chopped parsley if desired before serving.

Notes

For best flavor, let the pasta salad chill in the refrigerator for at least 30 minutes before serving.
You can substitute turkey bacon or a plant-based bacon alternative to make this recipe leaner or vegetarian-friendly (if using vegetarian bacon).
If you prefer a tangier dressing, add a little more lemon juice or a splash of apple cider vinegar.
Use fresh, crisp lettuce such as romaine for the best texture.
Store leftovers covered in the refrigerator for up to 3 days.