Description
This Creamy BLT Pasta Salad combines the classic flavors of a BLT sandwich with hearty pasta for a delightful mix of textures. It’s perfect for summer gatherings or a simple weeknight dinner.
Ingredients
Scale
- For the Pasta Salad:
- 8 oz (about 2 cups) rotini or fusilli pasta
- 6 slices of bacon, cooked until crispy and chopped
- 1 cup cherry tomatoes, halved
- 1 cup romaine lettuce, chopped (or baby spinach)
- 1/2 cup sharp cheddar cheese, diced or shredded
- 1/4 cup green onions, sliced (about 2–3 green onions)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Boil water in a large pot over high heat. Once boiling, add 8 oz of rotini or fusilli pasta. Stir occasionally and cook for exactly 8-10 minutes until al dente, or until the pasta is tender but still firm to the bite. Avoid overcooking, as mushy pasta can ruin the texture of your salad.
- While the pasta cooks, prepare the bacon. In a large skillet over medium heat, cook 6 slices of bacon until crispy, about 6-8 minutes. Remove from heat and place on a paper towel-lined plate to drain excess grease. Chop the bacon into small pieces once cooled. You can use an oven or microwave for cooking bacon if you prefer less mess.
- Once the pasta is cooked, drain it in a colander and rinse under cold water for about 30 seconds to stop the cooking process. This step is crucial for keeping the pasta firm and preventing it from sticking together.
- In a large mixing bowl, combine the cooled pasta, chopped bacon, 1 cup of halved cherry tomatoes, and 1 cup of chopped romaine lettuce (or baby spinach). Gently toss the ingredients together to ensure even distribution.
- In a separate bowl, whisk together the dressing ingredients: 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon apple cider vinegar, and 1 teaspoon Dijon mustard. Season with salt and black pepper to taste. The dressing should be creamy and well-blended, with a nice tang from the vinegar.
- Pour the dressing over the pasta mixture. Add 1/2 cup of diced or shredded sharp cheddar cheese and 1/4 cup of sliced green onions. Gently fold the dressing into the salad until everything is evenly coated. Be careful not to break the pasta or tomatoes while mixing.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 20 minutes to allow the flavors to meld. If you're short on time, you can serve it immediately, but chilling brings out the best flavors.
- Before serving, give the pasta salad a final gentle toss and taste for seasoning. Adjust salt and pepper if necessary. Serve chilled or at room temperature for the best experience.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 30 mg
Keywords: Make sure to taste your dressing before adding it to the salad; the right amount of salt and pepper can elevate the flavors tremendously. Letting the salad chill allows the flavors to meld beautifully, resulting in a more cohesive dish.