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BLT Pasta Salad

A delightful and easy-to-make pasta salad combining crispy bacon, fresh tomatoes, and lettuce, all tossed in a creamy dressing – a perfect dish for any gathering.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Greens
  • 8 ounces Rotini or Penne Pasta You can also use whole-wheat pasta for a healthier option.
  • 4 cups Romaine Lettuce Chopped; spinach can be used as an alternative.
Flavor Enhancers
  • 6 strips Bacon Chopped; turkey bacon is a lighter option.
  • 1 cup Cherry or Grape Tomatoes Halved and thoroughly ripened for best flavor.
  • 1/2 cup Crumbled Feta or Shredded Cheddar Cheese For creaminess and added flavor.
Dressing
  • 1/2 cup Mayonnaise Base for creamy dressing.
  • 1 tablespoon Lemon Juice For added freshness.
  • to taste Salt For seasoning the dressing.
  • to taste Pepper For seasoning the dressing.

Method
 

Preparation
  1. In a pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
  2. While the pasta cooks, heat a skillet over medium heat and cook the bacon until crispy. Remove it from the skillet and let it drain on paper towels.
  3. In a large mixing bowl, combine mayonnaise, a splash of lemon juice, salt, and pepper to taste to create the dressing.
Combine and Chill
  1. Add the cooled pasta, chopped lettuce, halved tomatoes, and crispy bacon to the bowl with the dressing. Gently toss everything together until thoroughly coated.
  2. Allow the salad to chill in the refrigerator for at least 30 minutes to meld the flavors.
  3. Serve it cold, sprinkled with additional cheese if desired.

Notes

For variations, consider adding diced avocado for creaminess or jalapeños for a bit of heat. Leftovers can be stored in the fridge for up to 3 days, but taste best when consumed within a day or two.