BLT Pasta Salad Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Chill Time:
1 hr
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Total Time
1 hr 40 mins
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Servings
10 servings
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Calories
375 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
American
BLT Pasta Salad Recipe
Description
The BLT Pasta Salad Recipe features gluten-free fusilli pasta cooked al dente and cooled before mixing. Bacon is cooked until crisp, providing a savory contrast to the fresh cherry tomatoes and coarsely chopped romaine lettuce. Thinly sliced red onion adds a mild sharpness. A dressing made from ranch, mayonnaise, Dijon mustard, salt, and black pepper binds the salad with a creamy texture and tangy flavor.
The salad is tossed with most of the dressing before chilling to let flavors meld, then finished with lettuce and the remaining dressing just before serving to keep it crisp. This layering helps maintain the texture of the greens while distributing the dressing evenly. It's best served cold, making it a good choice for picnics, potlucks, or summer meals.
To keep the salad fresh, it should not be left out at room temperature for more than two hours, or one hour in hot conditions. Prepping ahead is easy: the salad can be made up to 24 hours in advance, with lettuce and extra dressing added shortly before serving. Leftovers keep for a couple of days in an airtight container, depending on the type of pasta used.
Ingredients
- 12 oz. fusilli pasta gluten-free, cooked according to package
- 10 oz. Bacon cut into bite-sized pieces
- 1 pint cherry tomato cut in half
- 3 cups romaine lettuce coarsely chopped
- ½ red onion thinly sliced
Pasta Salad Dressing:
- ¾ cup ranch dressing
- ¼ cup mayonnaise
- 1 tsp. Dijon mustard
- 1 tsp. salt
- ½ tsp. black pepper
Instructions
- Cook pasta according to package directions. Drain and let cool to room temperature.
- Cut bacon into bite-sized pieces. Cook in a medium-sized skillet over medium heat for 7-8 minutes, or until cooked through. Drain bacon on a paper towel-lined plate. (Or, you can cook bacon in the oven and crumble once cooked.)
- Mix Ranch dressing, mayonnaise, mustard, salt and pepper in a medium-sized bowl. Pour ¾ of the dressing over pasta in a large bowl and toss to combine. Reserve the remaining ¼ of the dressing.
- Add in bacon, tomatoes, and red onion. Toss to combine.
- Cover and chill pasta salad in the refrigerator for 1-2 hours or up to overnight. Just before serving add remaining dressing and Romaine lettuce. Toss to combine.
- Serve pasta salad cold and enjoy!
Notes
- Do not leave the salad at room temperature for over 2 hours or more than 1 hour if temperatures exceed 80°F.
- Prepare the entire salad ahead and refrigerate up to 24 hours, adding remaining dressing and lettuce just before serving.
- Store pasta salad in an airtight container; use within 2 days for gluten-free pasta or 3-4 days for regular pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 27mg | 9% |
| Sodium | 642mg | 27% |
| Potassium | 213mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1475IU | 30% |
| Vitamin C | 12.4mg | 14% |
| Calcium | 19mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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