Ranch BLT Pasta Salad Summer Showstopper
A refreshing and nostalgic twist on the classic BLT sandwich, this pasta salad features crispy thick-cut bacon, juicy cherry tomatoes, and crunchy romaine lettuce tossed in a zesty herb-infused ranch dressing. It is the ultimate crowd-pleasing side dish or lunch that perfectly balances smoky, savory, and fresh garden flavors.
Equipment
- Large pot
- Colander
- Large skillet
- Paper towels
- Chef's knife
- Cutting board
- small mixing bowl
- Whisk
- Large mixing bowl
- Salad tongs
Ingredients
- 16 oz Rotini or Bowtie pasta
- 1 lb Thick-cut bacon
- 2 cups Cherry tomatoes, halved
- 1 head Romaine lettuce, chopped into ribbons
- 1 cup Sharp cheddar cheese, shredded or cubed
- ½ Red onion, thinly sliced
- 1 ½ cups Creamy ranch dressing
- 1 tbsp Olive oil
- 1 tbsp Apple cider vinegar
- ½ tsp Freshly cracked black pepper
- Salt for pasta water
- Optional: 1 tsp dried dill or chives
Instructions
- Bring a large pot of heavily salted water to a boil and cook the pasta according to package directions until al dente. Do not overcook.
- Drain the pasta and rinse briefly with cold water to stop the cooking process. Toss with 1 tablespoon of olive oil to prevent sticking and set aside to cool.
- Place the thick-cut bacon in a cold large skillet and cook over medium heat until perfectly crispy. Drain on paper towels, let cool, and then crumble into bite-sized pieces.
- Prepare the vegetables by halving the cherry tomatoes, thinly slicing the red onion, and chopping the romaine lettuce into dry, uniform ribbons.
- In a small mixing bowl, whisk together the ranch dressing, apple cider vinegar, and black pepper to brighten the flavor.
- In a large mixing bowl, combine the cooled pasta, tomatoes, red onion, and sharp cheddar cheese.
- Pour approximately three-quarters of the dressing over the pasta mixture and toss gently until everything is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the pasta to absorb the dressing.
- Just before serving, fold in the chopped romaine lettuce and the crispy bacon bits. Add the remaining dressing if the salad looks dry and give it one final toss.
Notes
To maintain maximum crunch, always wait until the very last minute to add the lettuce and bacon. If the red onion is too sharp, soak the slices in ice water for 10 minutes before adding. For a gluten-free version, use chickpea or brown rice pasta. Leftovers are best stored without the lettuce added, as it will wilt over time.