BLT Pasta Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
10 people
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Calories
206 kcal
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Course
Side Dish, Main Course
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Cuisine
American
BLT Pasta Salad
Description
The BLT Pasta Salad brings together cooked farfalle pasta and crispy bacon pieces mixed with fresh romaine lettuce, quartered cherry tomatoes, and finely diced red onions. The salad is coated with a ranch dressing made by whisking milk, sour cream, and ranch seasoning mix together, combined further with a touch of BBQ sauce for added flavor complexity. The pasta is cooked to al dente and cooled with olive oil to prevent sticking. The bacon is fried over low heat until crispy and then chopped, offering a smoky and crunchy texture to the salad.
The flavor profile is a mix of creamy ranch with tangy BBQ notes balanced by fresh vegetables and smoky bacon. The salad can be served immediately or chilled briefly to meld flavors. It works well as a side dish at barbecues or casual meals, where its combination of textures and the hearty pasta base provide a substantial component to the meal.
The recipe includes tips for making components ahead of time, including preparing the dressing, cooking and chopping bacon, and pre-cooking and dressing the pasta. When assembling ahead, some additional dressing may be needed as the pasta absorbs moisture over time. Optional additions like avocado, hard-boiled eggs, or corn can customize the salad.
Ingredients
- 1 cup milk any kind
- 1 cup sour cream
- 3 tablespoons ranch seasoning mix
- 12 trips Bacon high quality, thick-cut
- 1 lb. farfalle pasta
- 1 tablespoon olive oil
- 4 cups romaine lettuce washed/chopped/dried
- 1 pint cherry tomato quartered
- 1/3 cup red onions finely diced
- 1 tablespoon BBQ sauce
Instructions
- Add the milk, sour cream, and Ranch seasoning to a large measurement cup and whisk to combine. Refrigerate until ready to use. It will thicken more upon standing.
- As you continue with the following steps, bring a large pot of salted water to a boil. Once a boil is reached, cook the pasta to al dente according to package instructions. Drain once cooked and spread it out on a tray or parchment paper. Drizzle with 1 tablespoon of olive oil. Let cool.
- Meanwhile, cut the bacon in half and fry in a 12-inch skillet over low heat until crispy on both sides. Set the bacon aside and roughly chop once cooled.
- Transfer the cooled pasta to a large bowl. Add ½ cup of the combined ranch mixture and toss to coat.
- Add the lettuce, tomatoes, onions, ¾ of the chopped bacon, BBQ sauce, and another ½ cup of ranch mixture. Toss to combine. 1 cup of the ranch mixture will remain and can be used if/as needed.
- Transfer to a clean serving bowl and top with remaining bacon. Serve immediately or chill for up to 3 hours prior to serving.
Notes
- This salad makes about 10 servings suitable for gatherings.
- Use high-quality thick-cut bacon for better flavor and texture.
- The ranch dressing is homemade by mixing sour cream, milk, and ranch seasoning, which thickens when chilled.
- To prepare ahead up to 12 hours, keep ingredients separate and combine close to serving time, adding extra dressing as needed.
- Optional additions such as avocado, hard-boiled eggs, cucumbers, or corn can be added for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 541mg | 23% |
| Potassium | 295mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2059IU | 41% |
| Vitamin C | 12mg | 13% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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