Description
This Summer BLT Pasta Salad is a refreshing and hearty dish perfect for warm-weather meals. Combining the classic flavors of a BLT sandwich with rotini pasta and a creamy garlic-mayo dressing, this salad is packed with crispy bacon, ripe tomatoes, crunchy romaine lettuce, and zesty green onions. It’s easy to prepare and ideal for picnics, potlucks, or a light lunch.
Ingredients
Scale
Salad Ingredients
- 8 oz rotini pasta
- 1 cup ripe tomatoes, diced
- 6 slices bacon, cooked and crumbled
- 2 cups romaine lettuce, chopped
- 2 green onions, sliced
Dressing
- ½ cup mayonnaise
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8-10 minutes. Drain the pasta and set it aside to cool.
- Cook the Bacon: While the pasta cooks, fry the bacon slices in a skillet over medium heat until crispy, approximately 6-8 minutes. Once cooked, drain the bacon on paper towels to remove excess grease, then crumble into bite-sized pieces.
- Prepare the Vegetables: While the pasta cools, dice the ripe tomatoes and chop the romaine lettuce. Thinly slice the green onions for garnish and added flavor.
- Make the Dressing: In a small bowl, combine mayonnaise, garlic powder, salt, and pepper. Stir until the mixture is smooth and well blended.
- Combine Salad Ingredients: In a large bowl, mix together the cooled rotini pasta, diced tomatoes, chopped lettuce, crumbled bacon, and sliced green onions. Pour the prepared dressing over the salad and gently toss to coat everything evenly.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled for the best taste and texture.
Notes
- For extra flavor, try adding a splash of apple cider vinegar or a squeeze of lemon juice to the dressing.
- Use gluten-free pasta to make this recipe suitable for gluten-sensitive diets.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Store leftovers covered in the refrigerator for up to 2 days.
- Make sure the pasta is completely cooled before mixing with dressing to prevent wilting the lettuce.
